Recipe - Quick Honey-Lemon Glazed Carrots

1 bn (about 1 pound) carrots;
green stalks removed,
trimmed, peeled, and cut
diagonally into 3/4inch
lengths
1 Strip lemon zest; removed
with a vegetable peeler
1 tablespoon Honey
1 pn Dried cumin; optional
1 pn Coarse (kosher) salt or sea
salt
One half Lemon; or to taste , Juice
of
Freshly ground black pepper;
to taste

Chicago Tribune

Preparation time: 5 minutes Cooking time: 20 minutes

1. Place the carrots, lemon zest, honey, cumin and salt in a saute pan or
lowsided saucepan. Add enough cold water to not quite cover the carrots.
Bring to a boil. 2. Cook, uncovered, stirring once or twice and adjusting
the heat as necessary to maintain a fairly vigorous but not violent boil
until the liquid has nearly evaporated, about 14 minutes. If the carrots
are not yet tender, lower the heat slightly. (The recipe can be made ahead
to this point. Cool and then cover and refrigerate. Reheat when needed,
adding a couple of spoonfuls of water if the carrots seem dry.) 3. Lower
the heat and toss gently with a wooden spoon until the liquid reduces to
form a light, syrupy glaze, usually a couple of minutes. Remove the lemon
zest. Stir in the lemon juice and pepper and serve hot. Nutrition
information per serving: Calories ...... 65 Fat ............. 0 g
Cholesterol .. 0 mg Sodium .... 110 mg Carbohydrates .. 16 g Protein
....... 1 g Posted to TNT Prodigy's Recipe Exchange Newsletter by
Rrairie@aol.com on Aug 6, 1997