Recipe inspired by Pierre Franey, New York Times
Ingredients
- 4 cups carrots thinly sliced lengthwise
- 1/2 teaspoon honey
- 1/4 cup water
- 1 tablespoon fresh lemon juice
- 2 tablespoon butter
- 2 tablespoon parsley finely chopped
- salt & pepper
Servings:
Units:
Instructions
- Place carrots in a saucepan and add salt, pepper, honey, water, lemon juice and butter
- Cover tightly. Cook over moderately high heat, shaking pan occasionally
- Cook until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Keep an eye on them so they do not burn
- Sprinkle with parsley and enjoy!
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