Ingredients:
4 tablespoons unsalted butter
¼ teaspoon cayenne pepper
10 medium carrots, trimmed and cut into 3 x ¼ x ¼-inch matchsticks
1 large sweet onion, thinly sliced
zest of 2 lemons – removed with a vegetable peeler and thinly sliced into long strips
1 teaspoon Chinese five-spice powder
4 teaspoons fresh lemon juice
½ teaspoon sea salt

Directions:

  1. Melt the butter in a non-reactive pot over low heat. Stir in the cayenne pepper. Add the carrots, onion, and lemon zest and mix well. Cover the pot. Cook, stirring occasionally, until the carrots are tender but not mushy and the onions have softened and turned light yellow, about 45 minutes.
  2. Stir in the Chinese five-spice powder, lemon juice, and salt and cook for 30 seconds more. Serve warm.

Serves 8