Recipe by:    Fae’s Twist & Tango    (fae-magazine.com)

INGREDIENTS

•   4  large  carrots
•   pinch (1/16) of salt
•   2  Tbsp  unsalted butter (optional)
•   2  Tbsp  sugar
•   2  Tbsp  lemon juice

DIRECTIONS

◊  In the photo, carrots are cut with  oblique technique:   Place the carrot horizontally on the cutting board. Position your knife diagonally and make a cut.  Then roll the carrot 180 degrees (or 90 degrees) and cut diagonally again. The idea is for each piece to look like a triangle.  Continue rolling/cutting all along the length of the vegetable.  It makes bite-size chunks and displays more of the surface area of the vegetable for visual beauty. This type of cut is not only for the visuals but also so the vegetable absorbs flavoring better.

◊  Fill a medium-size sauce pan half-way with water, add salt and on high heat, bring to boil (salt is to retain vibrant color of the vegetable).  Add cut carrots and boil for 4~5 minutes or until semi-cooked.  Drain the carrots.

◊  In the same pot, add butter, sugar and lemon juice and let it come to boil  (few seconds).  Bring down heat to low and add the carrots.  Toss the carrots gently put the lid on the pot and turn off the heat.  Carrots will continue cooking while cooling.

~    Bon Appétit!    ~