4 medium carrots
2 Tbs butter
½ vanilla bean or ½ tsp vanilla extract
1 Tbs lemon juice
Kosher salt and freshly ground pepper
- Peel the carrots and slice on the bias into ¼ inch thick slices.
- Melt the butter medium heat in a 4 quart saucepan. Slit the vanilla bean in half lengthwise and scrape the seeds with a knife into the butter. If using extract, add it to the butter.
- Add the carrots and ½ cup of water to the pan and cook over medium heat until they soften and become lightly glazed, about 10 minutes.
- Add the lemon juice and stir. Season with salt and pepper.