Recipe: Confit of Carrots and Lemon

CONFIT OF CARROTS AND LEMON

3 pounds carrots
2 large lemons
4 tablespoons extra-virgin olive oil
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Peel the carrots, then cut on the diagonal into 1/4-inch thick oval slices. Put into a 4-quart saucepan.

Cut one of the lemons into thin slices, then juice the remaining lemon.
Add both to the carrots. Stir in the oil, water and salt. Bring to a boil,
cover and lower the heat to maintain a simmer. Cook about 35 to 40 minutes; stir occasionally. The carrots will be very soft.

Uncover and season with pepper. Serve hot, warm or cold.

Makes 10 servings

Nutrition information per serving: calories: 115, protein: 1.63g, fat: 5.87g, carbohydrates: 16.02g, sodium: 209mg, saturated fat: 0.81g, monounsaturated fat: 4.14g, polyunsaturated fat: 0.60g, cholesterol: 0mg

Adapted from source: Healthy 1-2-3: The Ultimate Three Ingredient Cookbook by Rozanne Gold