Saffron Carrots

Recipe from: A Platter of Figs and Other Recipes, by David Tanis


One bunch of carrots
2 heads green or young garlic, chopped (Use less if the garlic isn’t the mild green garlic!)
2 tablespoons butter
small amount of crumbled saffron
lemon zest


Peel your carrots and slice into very thin coins.  Cook the carrots in a saucepan with the 2 tablespoons of butter, with a small amount of crumbled saffron and your chopped garlic.  Season well with salt and pepper and a the zest from half of lemon.  Add a cup of water and simmer, covered, for 5 minutes or until the carrots are tender.