Glazed carrots with lemon and herbs » Culinary recipes with photos. home cuisine

Ingredients:
Carrot – 1 kilogram (preferably young and small)
Butter – 60 grams
Sugar – 2 tablespoons
A large pinch of non-iodized salt
Ground black pepper – 1 pinch
Lemon – half (it is better with a thick crust – it is tastier)
Parsley – half a bunch

Preparation:
Peel the carrots, cut them into two-centimeter pieces. If the carrot is medium, cut the thick part in half lengthwise. If the carrot is large, it is advisable to remove the core.

Put the carrots in a saucepan. Pour water over the carrots so that it does not completely cover them. Put half the butter, sugar and salt there. Put on medium heat.

Bring to a boil, cover and reduce heat to low. Cook carrots for about 30 minutes (the old one cooks for 45 minutes). Remove the lid, mix the carrots, add fire and evaporate the water. Stir the carrots by shaking the saucepan. Remove from the heat, put the second part of the butter and shake well again so that the butter coats each piece of carrot well. Drizzle with lemon juice.

Before serving, finely chop parsley, sprinkle carrots on top.

Mix the carrots carefully so as not to damage them. Carrots acquire a very pleasant sweet-sour-salty taste. If desired, sprinkle black pepper on top.