Lemon Carrots

This is a lovely colourful accompaniment to your Easter dinner but what makes it so tasty is the combination of the acidity of lemon against the sweetness of the carrot.
ServesPrep / Cooking TimeDifficulty
4 15 minutes 1

Use a 3 tier steamer to cook the carrots as this retains both the colour and the flavour.


Only use fresh lemon juice and invest in a lemon zester if you haven't already got one - you won't regret it!



8 large carrots, washed, peeled and cut at an angle
2 fresh lemons, zest and juice
2 tsp sugar
2 cups of water


  • In the bottom part of the steamer, boil up the water and when bubbling, place the prepared carrots in one of the compartments and place onto top of the base.
  • Over the carrots, drizzle half of the zest and juice and 1tsp of sugar and place the lid on top
  • Simmer gently until the carrots are just softened
  • Remove the steamer compartment (keeping the lid on to keep the carrots warm) and put to one side.
  • Take the base with boiling water and bring again to the boil. Add in the remaining lemon juice, zest and sugar and reduce until you have around 4tbsps worth of liquid left.
  • Place the carrots into the liquid and toss until covered
  • Serve with a sprig of flat leaf parsley.
Copyright © 2021 http://melandmal.com All rights reserved. | Site Provided by PG54 Ltd