Name Lemon carrots amandine


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* 450g (1 lb) carrots, scrubbed
* 25g (1 oz) Stork margarine
* 2 x 5ml spoons (2 teaspoons) grated lemon rind
* 50g (2 oz) whole blanched almonds

1. Cut the carrots into thin sticks about 5cm (2 inches) long. Cook in boiling, slightly salted water for about 5 minutes. Drain and keep warm.
2. In the saucepan melt the Stork margarine over a low heat, add the lemon rind and saute gently for
1 minute.
3. Stir in the carrots and almonds and coat well with the Stork.
4. Turn into a warmed serving dish.

Serves: 4
Preparation time: 10 mins
Cooking time: 10 mins

Microwave Instructions
1. Place carrots in a bowl with a little water, cover and microwave on HIGH for about 5-6 minutes until just tender.
2. Place Stork in a bowl and melt on HIGH for 30 seconds. Add lemon rind and cook on HIGH for 30 seconds.
3. Add almonds and carrots. Stir well. Serve.

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