INGREDIENTS:
- Salt
- 1 pound baby carrots
- 2 tablespoons butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
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DIRECTIONS:
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tnder, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glace coats the carrots, 5 minutes. Season with salt and papper and garnish with parsely.
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