Curried Carrots

2 ½ lb carrots              6 Tb butter                  2 Tb curry powder                  ¼ cup lemon juice

2 Tb brown sugar        1 cup pecans                salt and pepper to taste

 

Directions:

Set butter out so it is at room temperature.  Lightly toast pecans and chop.  Peel and chop carrots in 1-inch lengths. Place carrots in large saucepan and put just enough water in to cover carrots.  Cook on medium-high heat approximately 15 minutes until tender.  Drain and return to pan.

 

Combine the butter, curry, salt and pepper and add to carrots.  Heat over very low heat, tossing the carrots so they become coated in mixture.  Add the lemon juice and brown sugar.  Continue to stir occasionally over low heat until carrots are glazed.  Garnish with chopped pecans.  Serve hot.

 

Adapted from a recipe in The Silver Palate Good Times Cookbook by Julee Rosso and Sheila Lukins