Even in a low-carb regime, writes Chef Rozanne Gold, carrots do not have to be shunned entirely. "This is the most delicious way I know to serve them. The interesting technique, in which carrots are slowly 'braised' in a mixture of oil and water, produces a wonderfully tender texture and edible lemon slices. You may substitute bunches of fresh baby carrots or cut larger carrots into a variety of shapes, but don't use those machine-made nubbins that are packaged as 'baby carrots.' "

• 1 1/2 pounds medium carrots
  
• 2 medium lemons
  
• 3 1/2 tablespoons extra-virgin olive oil
  
• 1/2 cup water
  
• 1/2 teaspoon coarse salt
  
• 1/2 teaspoon whole black peppercorns

Peel the carrots and slice on the bias into long ovals 1/4-inch thick. Place in a 4-quart nonreactive pot with a cover. Halve 1 lemon and squeeze the juice into the pot. Finely slice the remaining lemons and add to the pot. Add the oil, water, salt and peppercorns. Bring the mixture to a boil, then cover the pot and reduce the heat to maintain a simmer. Cook for 35 to 40 minutes without lifting the lid, shaking the pot back and forth several times during the cooking.

Uncover the pot and stir. Add more salt and freshly ground black pepper to taste, if desired, and serve.

Serves 6.

"Low Carb 1-2-3"

First Published: January 13, 2005, 5:00 a.m.