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Cook 4 each sliced carrots and celery stalks in salted boiling water, 5 minutes. Add 1 1/2 cups frozen pearl onions; cook 1 more minute, then drain. Cook 2 tablespoons each butter and sugar, and the juice from 1/2 lemon in a skillet until syrupy. Toss in the vegetables and season with salt and pepper.
Photograph by Antonis Achilleos
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By sassy8806
Canal Fulton, OH
on April 02, 2011
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Very good, simple recipe. I added about 1 1/2 tbsp of lemon juice instead of half a fresh lemon. I am not sure you need 2 tbsp sugar, I might cut it half next time.
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