Carrots with Sage and Lemon Butter (inspired by The English Kitchen)
1 pound of carrots, peeled and sliced
2 Tb butter
zest from 1 lemon
4-6 sage leaves, chopped
salt & pepper
Place carrots in a pot with lightly salted water, and bring to a boil. Cook till tender, but not mushy, about 5-8 minutes.
While your carrots are cooking, melt the butter in a small saucepan on medium-medium low heat, and add the lemon zest and sage. Let it simmer while the carrots cook, and be careful not to let it burn! A little bit of browning is fine. *Note: Marie crushes her sage and lemon zest together with a mortar and pestle, but I don't have one. If you do, go for it!*
When your carrots are done, drain them, and drizzle the butter mixture over them. Season with a bit of salt and pepper, and toss to coat all the carrots, then serve, garnished with a little more zest if you'd like :)