Confit of Carrots and Lemon
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Serves 8 to 10
3 pounds carrots
2 large lemons
4 tablespoons extra-virgin olive oil
½ cup water½ teaspoon salt
½ teaspoon freshly ground black pepper
1. Peel the carrots, then cut on the diagonal into ¼-inch thick oval slices. Put into a 4-quart saucepan.
2. Cut one of the lemons into thin slices, then juice the remaining lemon. Add both to the carrots. Stir in the oil, water and salt. Bring to a boil, cover and lower the heat to maintain a simmer. Cook about 35 to 40 minutes; stir occasionally. The carrots will be very soft.
3. Uncover and season with pepper. Serve hot, warm or cold.
Data per 1 of 10 servings
Calories: 115
Protein: 1.63g
Fat: 5.87g
Carbohydrates: 16.02g
Sodium: 209mg
Saturated fat: 0.81g
Monounsaturated fat: 4.14g
Polyunsaturated fat: 0.60g
Cholesterol: 0mg
From "Healthy 1-2-3: The Ultimate Three Ingredient Cookbook" by Rozanne Gold.