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Lemon-Light Carrots

The lemons, whose zests are removed to use in the recipe, can be squeezed for plenty of juice for this dish.

4 tablespoons unsalted butter

1/4 teaspoon cayenne pepper

10 medium carrots (3 pounds), peeled, trimmed and cut into 3 x 1/4 x 1/4-inch matchsticks

1 large sweet onion, thinly sliced

Zest of 2 lemons—removed with a vegetable peeler and thinly sliced into long strips

(about 3 tablespoons)

1 teaspoon Chinese five-spice powder

4 teaspoons fresh lemon juice

1/2 teaspoon kosher salt

Melt the butter in a nonreactive 4-quart pot over low heat. Stir in the cayenne pepper. Add the carrots, onion and lemon zest and mix well.

Cover the pot. Cook, stirring occasionally, until the carrots are tender but not mushy and the onions have softened and turned light yellow, about 45 minutes.

Stir in the five-spice powder, lemon juice

and salt and cook for 30 seconds more.

Makes 5 cups; serves 8 as a side dish

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