Curried Carrots

The Silver Palate Good Times Cook Book, 1984

30 minutes — 8 Servings

Ingredients

12	medium	carrots (peeled and cut into 1 inch lengths)
6	tablespoon	unsalted butter (room temperature)
2	tablespoon	curry powder
1⁄4	teaspoon	salt
1⁄4	teaspoon	ground black pepper
1⁄4	cup	lemon juice
2	tablespoon	brown sugar
1	cup	pecans (toasted and chopped)

Instructions

Place the carrots in a heavy large saucepan and add cold water to cover. Cook over medium-high heat just until tender, 15 to 20 minutes. Drain and return to the pan.

Mix the butter, curry powder, salt, and pepper and add to the carrots. Heat over very low heat, tossing to coat the carrots with the butter mixture. Add the lemon juice and brown sugar. Heat, tossing occasionally, until the carrots are glazed. Sprinkle with the chopped pecans. Serve immediately.