Braised Carrots with Lemon Butter Glaze

Ingredients:

• 700 g of carrots
• 2 tablespoons butter
• 1 tbsp soy sauce
• 0.5 tsp grated lemon zest

Preparation:

1. Peel 700 g of carrots and cut into 4 cm pieces. Simmer in a frying pan over medium heat, covered, in 0.5 cups of boiling salted water until the carrots are soft and the water has evaporated, 10-13 minutes.
2. Remove the lid and stir in 2 tablespoons butter, 1 tablespoon soy sauce, and 1/2 teaspoon grated lemon zest to coat the carrots; season with salt and pepper to taste. Sprinkle with finely chopped chives.