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Honey Glazed Carrot

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • 6 ea mini orange carrot peeled
  • 60 ml (4 Tbsp) honey
  • 6 ea mini purple carrots peeled
  • 30 ml (1 Tbsp) tarragon chopped
  • 60 ml 2 Tbsp butter Salt and pepper

Instructions

  • Blanch carrots in simmering salted water until tender, about 4 min. Refresh in ice bath.
  • Slice carrots lengthwise, heat through with butter, honey and tarragon. Season.