1 1/2 Lb. carrots, scrapped
6 Leek strips
1/3 Cup lemon juice
3 Tablespoon butter, melted
2 Tablespoon sugar
1/4 Teaspoon salt
Cut carrots in 3” julienne sticks. Arrange carrots on a stemming rack, and place over boiling water. Cover and steam 8 to 10 minutes.
Remove carrots and plunge into ice water to stop cooking process: drain. Separate carrots into 6 bundles. Place leek strip in boiling water for 1 minute: drain. Carefully tie a leek strip around each carrot bundle and set aside. Combine lemon juice and remaining ingredients in small Dutch oven: bring to boil. Reduce heat and simmer 1 minute until sugar dissolves. Carefully add carrot bundles and cook over medium heat 3 minutes or until thoroughly heated. Spoon lemon mixture over carrots frequently. Yield: 6 servings.
Enjoy healthy broccoli served with a tangy slightly hot sauce drizzled over it. It is pretty on the plate, and tastes as good as it looks!