Buttered lemon carrots

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5 min


4 Servings

Buttered lemon carrots

Angus Fergusson


  • 4 large carrots , peeled
  • 2 tbsp finely chopped preserved lemon peel
  • 1 tbsp butter


  • 5 medium lemons
  • 2/3 cup kosher salt


  • Bring a medium saucepan partially filled with water to a boil. Cut carrots into coins diagonally. Cook carrots until fork tender, about 5 min. Drain and return to saucepan. Toss with preserved peel and butter until coated. Season with pepper.

Nutrition (per serving)

  • Calories
  • 59,
  • Protein
  • 1 g,
  • Carbohydrates
  • 8 g,
  • Fat
  • 3 g,
  • Fibre
  • 3 g,
  • Sodium
  • 332 mg.

The tang of preserved lemons brings out the sweetness of these buttery sweet root vegetables.

To Make Preserved Lemons:

Scrub lemons under running water with a stiff vegetable brush to remove any waxy coating. Trim off and discard stem ends. Quarter lemons lengthwise.

Coat wedges with salt, then pack into a 1-L jar with a lid. Press lemons very firmly into the jar to get the juices flowing. Add remaining salt and, if needed, more lemon juice to cover. Cover jar with a piece of plastic wrap and secure lid. Refrigerate.

Turn and gently shake jar once a day. After 1 week, lemons will be soft and ready to use. They’ll continue to develop flavour. Keep refrigerated up to 6 months.

To use, remove and discard pith and pulp using a small sharp knife. Rinse peel well to remove excess salt. Slice or dice peel. Lemons become saltier the longer they sit. Adjust the amount of peel used in recipes below accordingly.

makes 1L
Per tbsp 3 calories, 1 g carbs, 1 g fibre, 515 mg sodium.

Substitution Tip:

Try this recipe with preserved lime instead.