Ingredients
Carrots:
1 pound carrots, peeled and cut into 1/4-inch diagonal slices
1 cup water
1 tablespoon GOLDEN BLOSSOM HONEY
1 tablespoon butter
1/4 teaspoon salt
Glaze:
1 tablespoon butter
2 tablespoons GOLDEN BLOSSOM HONEY
1 tablespoon brandy
1 tablespoon fresh parsley
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a medium saucepan combine carrots, water, 1 tablespoon honey, butter and salt. Bring to a boil, reduce heat, cover and simmer for 5 minutes. Drain well.
In a medium skillet, melt remaining butter. Stir in honey. Add brandy and cooked carrots. Cook over a high heat stirring constantly until sauce thickens and carrots are glazed, about 3 minutes. Sprinkle with fresh parsley and serve.
Serves: 4
In a medium skillet, melt remaining butter. Stir in honey. Add brandy and cooked carrots. Cook over a high heat stirring constantly until sauce thickens and carrots are glazed, about 3 minutes. Sprinkle with fresh parsley and serve.
Serves: 4
