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Caucus Carrots

by in Nov 2008

Total Time: 20

Yield: 6 servings

Ingredients:

  • 1 pound large, whole carrots
  • 1-1/2 tablespoons butter
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup sweet dried cranberries
  • 3/4 cup chopped Vidalia onion
  • 2 tablespoons chicken broth

Instructions:

Peel and cut carrots into 3/4-inch pieces. In a sauté pan over medium heat, melt butter, add carrots and lemon zest, and cook about 8 minutes. Add lemon juice, cranberries, onion, and broth. Simmer until carrots are semisoft (not mushy), about 5 minutes.
Updated Thursday, October 23rd, 2008
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