- prep time10 min
- total time 25 min
- serves 4
Courtesy of RICARDO.
1 cup (250 mL) chicken broth
12 small carrots, peeled (or 8 large cut in half lengthwise) (see note)
2 Tbsp (30 mL) butter
1 Tbsp (15 mL) honey
1 tsp (5 mL) fresh chives, chopped
Salt and pepper
1. In a large skillet, bring the broth and carrots to a boil. Season with salt and pepper. Cover and simmer gently for 10 to 15 minutes, until al dente. Uncover and let reduce until almost dry. Add the butter and honey and cook, stirring, until the carrots are glazed. Adjust the seasoning.
2. Place the carrots in a serving dish and sprinkle with chives. Delicious with grilled meat, fish and poultry.
3. Note: For an attractive presentation, leave 2.5-cm (1-inch) tops (foliage). And take this opportunity to vary the carrots colours: yellow, orange, white, red.