1 pound carrots, sliced ½ inch thick
2 tablespons butter
½ cup minced onion
½ teaspoon grated lemon zest
¼ cup dry white wine
1-2 tablespoons lemon juice, divided
½ cup minced fresh basil (or more if desired)
salt and pepper to taste
Steam carrots 6-7 minutes, until tender-crisp; drain. Heat butter in skillet until foamy; add onion and saute until softened Add carrots, lemon zest, wine and 1 tablespoon of the lemon juice; stir and cook until most of the liquid is reduced, about 2 minutes. Add basil, salt, pepper and additional lemon juice to taste and remove from heat. Serve hot. Makes 4 servings.