Carrots with Lemon and Parsley

By by Wolfgang Puck & Marian Getz
Images
Carrots with Lemon and Parsley
Serves
Makes 4 servings
Ingredients
  • 1¼ pounds baby carrots
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped
  • Kosher salt to taste
  • Fresh pepper to taste


Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.

Fill water tank with water. Place carrots in upper steam basket. Steam for 18 to 20 minutes, or until carrots are tender.

Remove steaming basket and drain over the sink. Place the carrots in a bowl. Toss with butter, lemon juice, salt and pepper. Garnish with parsley and serve.

Carrots with Lemon and Parsley

By by Wolfgang Puck & Marian Getz
Serves
Makes 4 servings
Ingredients
  • 1¼ pounds baby carrots
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped
  • Kosher salt to taste
  • Fresh pepper to taste


Procedure
Note: This recipe was developed for the Wolfgang Puck 3-Tier Rapid Steamer. Please consult the owner’s manual for proper use and safety procedures.

Fill water tank with water. Place carrots in upper steam basket. Steam for 18 to 20 minutes, or until carrots are tender.

Remove steaming basket and drain over the sink. Place the carrots in a bowl. Toss with butter, lemon juice, salt and pepper. Garnish with parsley and serve.