Steamed Carrots with Lemon Butter Sauce
This recipe is one of several featured in the July 1978 Dining In article Tots and Pans
If you have more than one kid in the kitchen, steaming vegetables is a perfect job to be shared by a little one and a big one. Steaming prevent loss of water-soluble vitamins B and C and if done properly produces the most luscious looking, tasting, and smelling vegetables. Let the five-year-old peel the carrots with a potato peeler and then have the ten-year-old watch the clock so the vegetable isn’t overcooked.
1/2 stick butter
juice of 1 lemon
Peel and slice a bunch of fresh, raw carrots.
Melt 1/8 pound (1/2 stick) butter over low heat. Add juice of a lemon.
Put carrots in steamer basket and place in saucepan with enough water to come one-quarter inch below the bottom of the steamer. The carrots shouldn’t touch the water. Heat water to boiling over low heat. Place a tight lid on pan and steam five minutes. Serve immediately with lemon butter sauce.