This method of cooking carrots emphasizes their natural
sweetness.
Ingredients
- 3 cups baby carrots
- 1 teaspoon turmeric
- 1 tablespoon runny honey*
- Salt and ground black pepper
Cook carrots in plenty of boiling, salted water until tender.
Drain well. Tip into a warmed dish, add turmeric and honey and toss well to
combine. Season with salt and pepper and serve hot.
* Runny honey: Warming honey makes it more liquid and easier
to work with. Stand the jar in a saucepan of hot water for a few minutes, until
the honey softens. Before removing it from the jar, also warm the spoon; you
will find the honey slides off easily.
