La Coop's chef Bobby Benjamin makes citrus honey glazed carrots


Posted on November 16, 2012 at 12:08 PM

Updated 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.