Cooking Instructions
- 1
Cover carrots in a sauce pot with cold water and sugar. Boil carrots until 90% complete.
- 2
Melt butter over medium heat in a large saute pan until butter starts to lightly brown and bubble. Add carrots and toss. Add a small pinch of salt and sugar. Toss.
- 3
Do not worry about measuring the honey or vinegar. Add enough honey to generously coat the carrots as you toss them in the saute pan. Repeat with vinegar, but only use as little that is needed to lightly coat the carrots. Cook on medium-low heat for 30 seconds to a minute.
- 4
Variations; Brown sugar, maple, agave, red wine vinegar, pesto, mustard, dill, tarragon, basil, parsley, apple cider, molasses, malt vinegar, bourbon
Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience
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