Curried Carrots
Author:
Adapted from The Old Farmer’s Almanac Garden-Fresh Cookbook
Issue:
April, 2012, Page 97
fresh & fast
Yield: 4 to 6 servings
1 pound carrots, sliced 1-inch thick
2 tablespoons butter
2 to 3 teaspoons curry powder
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice, or to taste
1 tablespoon honey, or to taste
1/3 cup chopped pecans or walnuts
|  | | | Steam carrots until just tender.
Place steamed carrots along with remaining ingredients in a pan over low heat and stir to mix.
Cook until blended and warmed through. |
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