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Wednesday, August 31, 2011

Tupelo Honey-Glazed Carrots (one we almost forgot!)

We almost forgot to post this one! We used this recipe alongside the Zucchini Stuffed Chicken recipe. We had a bunch of baby carrots from the garden and wanted to use them, so this recipe came in handy! It comes from the "Tupelo Honey Cafe" Cookbook by Elizabeth Sims and Chef Brian Sonoskus page 177.

Here's what you need:

2 pounds young, slender carrots with the tops removed and peeled (Like I said above, we used baby carrots from the garden)
2 tablespoons unsalted butter
1 teaspoon sea salt (we kosher...)
1 teaspoon ground black pepper
3 heaping tablespoons artisanal honey (such as tupelo honey or local honey)

Here's a picture of the carrots
(I don't know what happened to the other ingredients, but I'm sure you know what they look like)

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

Drain off the liquid and 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 by stirring the mixture for 1-2 minutes and serve immediately.

These carrots come out sweet and tender. We totally recommend this side dish in place of everyday boring carrots. Easy? Yes, Jason gives it a 1 for ease.

Give them a try!


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