My mother and I don’t always eat alike, but we are both nuts about lemon. We like it strong, we like it sweet OR savory–really, we love it, and we love it with just about anything. Now, since I left for Women’s Conference ON her birthday, I managed a cake for her but not a dinner (I was too busy getting ready to go–and getting the kids ready to have me gone!). Last night, however, I made up for that. It was my parents’ last night in Utah and they ate here with us and my nephew and his girlfriend; we had pork chops with rhubarb stuffing, watermelon, English cucumber, and lemon basil carrots, which my mother and I LOVE. No one else at my house enjoys them, so I reveled in the dual opportunity to a)spoil my mother and b)eat them myself. What’s not to love about that?
Sadly, if the recipe is available online, I have no idea where; thankfully, it’s a short recipe to type!
Lemon Basil Carrots
1 lb carrots, peeled and chopped
2 T butter
1 T lemon juice
1/2 t garlic powder
1/2 t basil
Cover carrots with salted water in a saucepan and cook until tender; drain them and add the rest of the ingredients. Heat through until butter is melted and all ingredients are combined.
Easy, right? And I’ve always used dried basil and bottled lemon juice, because that’s what we used growing up and they taste divine that way. (I love a recipe that uses pantry ingredients.) Make these for the lemon lover in your life!