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
VERIFIED BY Taste of Home Test Kitchen
- 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