2 limes, juiced, for about ¼ cup
4 tablespoons light or dark brown sugar
1 tablespoon butter
1 pound carrots, peeled and trimmed
1 teaspoon freshly chopped thyme leaves
¼ cup water
½ teaspoon kosher salt
In a sauce pan, stir together lime juice and brown sugar. Simmer on medium-low for 10 minutes, stirring occasionally. The liquid should start to reduce and thicken, becoming slightly frothy on top. Add butter and stir to combine for 1 minute. Remove from heat.
Cut carrots into ¼-inch thick slices and place carrots into a saute pan; sprinkle with chopped thyme, salt and water. Cover and cook over low to medium heat about 5 minutes. Remove lid and drain off any remaining water. Carrots should be 'al dente,' with a slight crunch. Toss with citrus glaze.
Serves four to six.
Terri EdmundsCopyright © 2014 Paddock Publications, Inc. All rights reserved.