1 ½ lbs of carrots (this was about 8 to 10 large size carrots), sliced into coins
water
¼ t salt
4T butter
2-4 T honey (depends on taste)
Put carrot coins into a medium sized sauce pan and add water. You don’t want to cover them, you want to steam them. Just make sure there is enough water to keep them from scorching. Add the salt and bring this to a boil. Reduce heat and simmer until the carrots are fork tender, but not falling apart (approx. 10 minutes).
When the carrots are done, drain the water. In the same saucepan add the butter and honey and put this back on the burner on low. After the butter has melted add the cooked carrots. Gently stir and cook them until they have a nice glazed appearance. Serve.
water
¼ t salt
4T butter
2-4 T honey (depends on taste)
Put carrot coins into a medium sized sauce pan and add water. You don’t want to cover them, you want to steam them. Just make sure there is enough water to keep them from scorching. Add the salt and bring this to a boil. Reduce heat and simmer until the carrots are fork tender, but not falling apart (approx. 10 minutes).
When the carrots are done, drain the water. In the same saucepan add the butter and honey and put this back on the burner on low. After the butter has melted add the cooked carrots. Gently stir and cook them until they have a nice glazed appearance. Serve.
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