Cut each carrot crosswise in half. In 3-quart saucepan over medium heat, in 1 inch boiling, salted water, heat carrots to boiling. Cover and simmer for 20 minutes, or until tender. Drain. Meanwhile, grate 1 tablespoon lemon peel and squeeze 2 tablespoons juice from lemon. To carrots, add butter, brown sugar and lemon juice. Cook over medium heat, stirring gently, until sugar dissolves and carrots are glazed, about 5 minutes. Garnish with lemon peel. Serves 6. Typed by "Essie" Ethel R. Snyder
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6|
|Calories from Fat: 73 (49%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 4.9g||25 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.3mg||6 %|
|Sodium 159.3mg||5 %|
|Potassium 512.3mg||13 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 15.7g|
|Protein 1.7g||2 %|
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Calories per serving: 150
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