This colorful dish has a wonderful combination of flavors. The tarragon and lemon add zest and the honey sweetens the carrots—a perfect balance. —Musette Colberg Staten Island, New York
- 2 cups julienned carrot
- 1 thin lemon peel strip
- 4-1/2 teaspoons honey
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- In a saucepan, combine the carrots, lemon peel, honey and salt; add just enough water to cover. Bring to a boil over medium heat.
- Reduce heat; simmer, uncovered, for 12-15 minutes or until carrots are tender. Drain; discard lemon peel. Stir in the lemon juice and seasonings. Yield: 2 servings.
Originally published as Honey Carrots in Reminisce Extra December 2004, p52
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