Lemon-Thyme Biscuits
This recipe calls for baby carrots, not the kind of baby carrots you might be thinking of, but rather very young carrots, which pop up in grocery stores and farmers markets throughout spring.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 133
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 133
salt
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
freshly ground black pepper
1/4 cup chopped flat-leaf parsley
Directions:
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
Source: foodnetwork.com
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
