Posted on November 16, 2012 at 12:08 PM
Friday, Nov 16 at 12:33 PM
Citrus Honey Glazed Carrots
2 quarts carrots, oblique cut, blanched and shocked
4 ounces vegetable stock or broth
½ pound butter
½ cup local honey
½ cup Bourbon Barrel Foods sorghum
1 orange peel
1 tablespoon flat leaf parsley
kosher salt - to taste
Place a sauté pan on high heat. Add the carrots that have been blanched and shocked to the pan and sauté for 1 minute, or until the carrots are caramelized. Add a little salt to extract the flavor. Add the vegetable stock and orange peel to the carrots.
Next, add the butter, honey and sorghum into a sauce pot at low heat until the butter and honey come together; whisk continuously.
Add the butter mixture to the carrots and vegetable stock, sauté until glazed. Remove the orange peel and finish with flat leaf parsley. Serve.