Market Scene, Pieter Aertsen,1569

Carrots in lemon and theme

For the midwinter feast I couldn’t find period recipe for carrots, that didn’t involve mashing them, as we already had one purée on the table. I decided that I didn’t want a second one, so I found a modern recipe for carrots steamed in lemon juice with fresh theme.

I don’t really like cooked carrots all that much, but I liked these steamed carrots. They were gone by the time we removed the dishes of the second course, so I can’t have been alone in like them. It is a very simple dish, that is quick to make and quite tasty.

Print Recipe
Carrots in lemon and theme
A simple side dish
Market Scene, Pieter Aertsen,1569
Course Side dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Side dish
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Market Scene, Pieter Aertsen,1569
Instructions
  1. Clean the carrots and cut them into similar sized pieces.
  2. Peal the lemon and juice it.
  3. Place the carrots in a pot and pour the juice over it. If it seem like it is a bit too dry add a bit of water. You only need a little bit of liquid to cook the carrots.
  4. Add the lemon peal to the pot.
  5. Cook the carrots under a lid. Remember to test them so they don\'t got too soft. You want them with a bit of bite.
  6. Drain the carrots and place them in a nice dish and sprinkle the theme over.
Recipe Notes

Source: Smag på maden


One Comments

Leave a Reply