THIS IS one of my favorite ways to prepare carrots—simple but flavorful. I devised this recipe since we always seem to have carrots on hand, and the dish has drawn quite a few compliments. Sometimes I'll make extra and add them to my "soup jar" in the freezer—they make a great addition to a batch of homemade soup! —Donna Smith Palisade, Colorado
- 4 medium carrots, cut into 1-1/2 inch pieces
- 1 tablespoon butter
- 1 to 2 teaspoons lemon juice
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic salt
- Dash pepper
- Place carrots in a small saucepan; add water to cover. Cook for 10 minutes or until tender; drain and return to pan. Add the remaining ingredients. Cook over low heat until butter is melted. Yield: 2 servings.
Originally published as Lemon-Basil Carrots in Reminisce Extra October 1995, p47
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