Ingredients
- 2 tablespoons butter or margarine
- 1 ½ pounds carrots, peeled and cut into slices one inch thick
- 1 small hot green chili, seeded and minced
- 2 tablespoons honey
- 3 tablespoons lemon juice
- ⅓ cup water
- Pinch of salt
6 servings
Preparation
- Heat the butter or margarine in a heavy saucepan. Add the carrots and cook, stirring, until they beginto brown. Stir in the chili and saute another minute or so.
- Stir in honey, lemon juice, water and salt. Cover tightly and cook 10 minutes, until liquid has evaporated and the carrots are tender.
Dining and Cooking