Honey Glazed Carrots

Name: Honey Glazed Carrots (Elevated)
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 1 lb Heirloom Carrots-various colors, peeled and trimmed; 4 tbsp Unsalted Butter; 3 tbsp Local Honey; 1 tbsp Dry White Wine; 1/2 tsp Dried Lavender-culinary grade; 1/4 tsp Fleur de Sel; 2 tbsp Pistachios-shelled and roughly chopped

⏱40 min

👥4

🔥250 cal

Medium

🍽️French

A sophisticated side dish featuring colorful heirloom carrots glazed with a delicate honey-lavender infusion and finished with crunchy pistachios.

1 lb Heirloom Carrots-various colors, peeled and trimmed

4 tbsp Unsalted Butter

3 tbsp Local Honey

1 tbsp Dry White Wine

1/2 tsp Dried Lavender-culinary grade

See all 7 ingredients ↓

(0 reviews)

⏱40 min

👥4

🔥250 cal

Medium

🍽️French

A sophisticated side dish featuring colorful heirloom carrots glazed with a delicate honey-lavender infusion and finished with crunchy pistachios.

#side dish #vegetable #gourmet #lavender #heirloom

Instructions

Steam Carrots until tender-crisp, about 12-15 minutes. Alternatively, blanch in boiling water for 5 minutes, then shock in ice water.
While Carrots are steaming, prepare the Glaze. In a small saucepan, melt Butter over medium heat.
Add Honey and Dry White Wine to the melted Butter and bring to a simmer. Cook for 5 minutes, reducing slightly.
Stir in Dried Lavender and Fleur de Sel. Remove from heat and let steep for 5 minutes to infuse the lavender flavor.
Add the steamed Carrots to the Glaze and toss gently to coat evenly.
Transfer Carrots to a serving dish and sprinkle with chopped Pistachios.
Serve immediately.

Ingredients

1 lb 450 g Heirloom Carrots-various colors, peeled and trimmed
4 tbsp 60 mL Unsalted Butter
3 tbsp 45 mL Local Honey
1 tbsp 15 mL Dry White Wine
1/2 tsp 2.5 mL Dried Lavender-culinary grade
1/4 tsp 1.25 mL Fleur de Sel
2 tbsp 30 g Pistachios-shelled and roughly chopped

Equipment

Steamer basket or saucepan
Small saucepan
Measuring spoons
Whisk
Serving dish

Instructions

Steam Carrots until tender-crisp, about 12-15 minutes. Alternatively, blanch in boiling water for 5 minutes, then shock in ice water.
While Carrots are steaming, prepare the Glaze. In a small saucepan, melt Butter over medium heat.
Add Honey and Dry White Wine to the melted Butter and bring to a simmer. Cook for 5 minutes, reducing slightly.
Stir in Dried Lavender and Fleur de Sel. Remove from heat and let steep for 5 minutes to infuse the lavender flavor.
Add the steamed Carrots to the Glaze and toss gently to coat evenly.
Transfer Carrots to a serving dish and sprinkle with chopped Pistachios.
Serve immediately.

Nutrition per serving

Calories 250

Ratings & Reviews

0 reviews

Honey Glazed Carrots

Honey Glazed Carrots

Ratings & Reviews

Comments

You May Also Like