This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Honeyed Carrots
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- #47408
Carrots; good for the eyes and good for the belly. This super simple recipe will have your honey saying, "oh, honey." Who knew carrots could taste so good? We did!
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound carrots, peeled, sliced in 1 to 2-inch pieces
water
3 tablespoons honey
1 1/2 tablespoon cold butter, cut in bits
salt and pepper, to taste
directions
Place the sliced carrots in a skillet large enough to hold them in a single layer. Add 1/2-inch of water (or enough to only cover the carrots halfway).
Drizzle the carrots with the honey. Dot with the butter and season with salt and pepper.
Cover the skillet loosely and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 4 minutes.
Remove the cover from the skillet and increase the heat to medium-high. Cook, stirring frequently, until the carrots are fork-tender, the liquid has mostly evaporated, and the carrots are glazed.
Serve the honeyed carrots immediately.
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nutrition data
Nutritional data has not been calculated yet.
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