Sunday, October 28, 2012


1 lb peeled baby carrots
2 lb broccoli florets
4 tbsp butter
1 bunch scallions, white & green separated
1/2 cup chicken stock
1 tbsp grated lemon zest
1/2 tsp salt
1/2 tsp pepper
3 tbsp lemon juice

Bring a large pot of lightly salted water to a boil; add the carrots and cook 5 to 7 minutes or until crisp tender. Using a large slotted spoon, remove the carrots.  Place carrots in a large colander in the sink and run cold water over the carrots to stop the cooking.  Allow to sit and drain.

Return the carrot water to a boil; add the broccoli and cook about 5 minutes or until crisp tender.  Add to the colander with the carrots and run cold water overall.  Allow carrots/broccoli to drain well.

Melt the butter in a large saucepan or Dutch oven.  Add the white of the scallions and stir over medium heat for a couple of minutes until soft.  Add the broth, lemon zest, salt, and pepper.  Bring to a boil; add the carrots and broccoli along with the green of the scallions.  Toss and cook until heated through.  Drizzle with the lemon juice, tossing to coat.

Yield: 12 servings

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