Carrots with Lemon and Mint

Ingredients 

• 3-4 medium carrots, peeled
• Zest of 1 lemon
• Juice of 1 lemon
• 2-3 fresh mint sprigs
• Salt to taste
• 1½ teaspoons butter
• 2 teaspoons brown sugar/jaggery
• 2-3 fresh coriander sprigs

Method

1. Cut carrots into thick strips.
2. Heat sufficient water in a deep non-stick pan and bring to a boil. Add salt and boil.
3. Add carrot and blanch for 2-3 minutes. Remove from heat and strain.
4. Heat butter in a non-stick pan. Add brown sugar, stir and let it melt.
5. Add blanched carrots, toss and cook for 1 minute.
6. Grate lemon zest into the pan, toss and cook. Add lemon juice and mix well.
7. Add salt, toss and switch off heat.
8. Chop mint and coriander sprigs and add to the pan and toss.
9. Serve.