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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Colourful carrots brighten tables any time of year, especially when accented with nuts and honey. Ingredients:
8 carrots (about 1-1/2 lb/750 g) |
3/4 cup chicken stock or 3/4 cup vegetable stock |
2 tablespoons liquid honey |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon nutmeg |
1/4 cup sliced almonds |
2 tablespoons butter |
Directions:
1. Peel carrots; slice on the diagonal.
2. In large saucepan, bring carrots, stock, honey, salt, pepper and nutmeg to boil.
3. Cover and cook over medium heat until almost tender, 5 to 7 minutes.
4. Uncover and cook over high heat, stirring often, until liquid is almost evaporated yet carrots are glazed and still moist, 3 to 4 minutes.
5. Remove from heat.
6. Stir in almonds and butter.
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