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Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Cool Lemon Carrots

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Preparation info
  • About

    1 lb

    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Young carrots 1

Method

Procedure

Preparation

  1. Trim and peel the carrots. Cut them into rounds ¼-in. (1-cm) thick.
  2. Use a swivel peeler to remove the lemon zest in 1 or 2 strips. Juice the lemon.
  3. Place the carrots in a sauté pan just large enough to accommodate them with about 1 in. (2 cm) headroom. Add water to cover. Mix in the

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