All You DECEMBER 2007
In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.
Place carrots in a large pot and just cover with water. Bring to a boil over medium-high heat and cook until just tender, about 20 minutes. Drain and return to pan. Add butter mixture and toss until butter melts and carrots are evenly coated. Serve warm.
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