Cooking with the Journal-Nutty Carrots

 

Here is a quick little side dish recipe that I have used often.  People have liked this who were not particularly fond of carrots.  The slight sweetness, the tang of lemon and the crunch of the nuts usually wins them over.

The original recipe called for carrots cut into matchsticks.  Now I most often use baby carrots and just halve or quarter the larger ones.  If doing match sticks 4-5 cups will be needed.  This is also a good way to dress up canned carrots.  Just drain them, heat and toss with the remaining ingredients.  Two cans of carrots will be needed for the full recipe.  Just halve the glaze ingredients and nuts if using 1 can.

Any kind of nuts can be used.  The original recipe called for walnuts, but I have used almonds, pecans, hazel nuts and even cashews.  Each one provides a slightly different taste.  Do be sure to toast them.

I have altered the original directions and now use the microwave to make the glaze.

Nutty Carrots (originally called Walnut Carrots)
Cooking for Company
Farm Journal Books, 1968

2 lbs. baby carrots
1/2 c. butter or margarine
2 t. honey
2 T. lemon juice
1/4 t. grated lemon peel
1/2 t. salt
1/4 t. freshly ground pepper
1/2 c. coarsely broken nuts

Halve or quarter larger baby carrots so that they are all roughly the same size.  Cook in boiling, salted water just until crisp/tender, about 5 minutes.  Drain well.  Put butter along with honey in a 2-qt. glass measuring cup, cover and microwave at 50% power just until butter is melted, about 2 minutes.  Stir well and add lemon juice, lemon rind, salt, and freshly ground pepper.  Pour over the carrots.  Mix well and toss with walnuts.  Turn into serving dish.  Makes 8 servings.

Linking to Tasty Tuesday