Sunday, July 15, 2012

Tupelo Honey Glazed Carrots

2 pounds young, slender carrots, tops removed, peeled
2 tablespoons unsalted butter
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
3 heaping tablespoons artisanal honey (such as Tupelo Honey)

Blanch the carrots in salted boiling water for about 7 minutes, or until just tender.  Drain off the liquid.

In a large saute pan or skillet, melt the butter and add the carrots, salt and pepper. Cook for about 3 minutes or until heated through, before adding the honey.

Coat the carrots with the honey by stirring the mixture for 1-2 minutes and serve immediately.


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