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

Carrots in lemon and theme

A simple side dish

Course Side Dish

Cuisine Historical cooking

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• Carrots
• lemon peal and juice, uncoated (or organic)
• handful of theme fresh
• A bit of water

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