I like the flavor of lemons with most vegetables, and you can substitute just about any vegetable or bean for the carrots in this simple and versatile recipe.
2 1/2 cups (625 ml) water
1-1 1/2 lbs (450-675 g) carrots, thinly sliced
1 Tbs (15 ml) lemon juice
A grating of fresh nutmeg
Salt to taste
1 Tbs (15 ml) butter mashed with
1 Tbs (15 ml) all-purpose flour to make a smooth paste
Combine the water, carrots, lemon juice, nutmeg, and salt in a pot and bring to a boil over moderate heat. Reduce the heat and simmer uncovered until the carrots are tender, 10 to 15 minutes. Remove the carrots with a slotted spoon and set aside. Boil the cooking liquid until reduced to 1 cup. Whisk the butter and flour mixture in gradually, whisking constantly, and simmer until the sauce has thickened, about 3 minutes. Add the carrots and heat through.
Serves 4 to 6.