St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Lemon Carrots

1 lb of carrots, peeled and coarsely grated
juice of one lemon
2 T butter or olive oil
5-6 green onions, sliced
(All I had was a large Spanish onion, so I used a bit of that; it was good)
salt, freshly ground black pepper

optional: red bell pepper

Sauté the carrots and onions in the butter or olive oil. 
I used butter, and I'll admit to using more like 3 T. Olive oil would be just as yummy. 
(The original recipe didn't call for the red pepper, but I had one on hand and sliced 
up just a bit of it; it added color, and the flavors worked well together.)

Don't overcook the carrots; they should still be a bit chewy - not mushy.

Add salt and pepper to taste - I went quite heavy on the pepper, to good effect.

Add the lemon juice.

This was scrumptious - and it was even good cold a day or two later. 
The basic recipe is from a cookbook featuring recipes w/lemons 
(don't remember the title; my mom bought it used).

Juli
--
Juliann Tarsney

Date: Tue, 31 Jan 2006
From: Juliann Tarsney 
To: Anglican@stsams.org 
Subject: Re: [Anglican] Proposal for a new email list