Wednesday, June 10, 2009


  • 3 Tbsp butter or ghee
  • 3 Tbsp honey or agave nectar
  • 3 Tbsp lemon juice
  • 1/4 tsp sea salt
  • grated lemon peel, optional
Place carrots in saucepan; cover with water. Bring to a boil, reduce heat, cover and simmer 10-12 minutes, or until crisp. Meanwhile, in a small saucepan, melt butter. Add honey or agave nectar, lemon juice and salt. Bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. Garnish with lemon zest if desired.

No comments: