Tuesday, October 9, 2012
My friend, Rebecca, took this picture a few years back of the mantle at our beloved old cottage up north.
So many lovely evenings have been spent in that old place.
We just returned from our yearly Thanksgiving weekend when we close it up and say farewell for another season.
Fall is here and I always start to make these carrots again in the fall.
Carrots are a perfect fall food and this is the best way to eat them, in my opinion.
These carrots are simmered until sweet and soft in honey and butter.
A perfect side to our dinner, Chicken with Braised Cabbage and Fennel.
Honey Butter Carrots
5 C carrots, peeled and cut into 1/2 inch slices
2 Tbsp Honey
2 Tbsp Butter
1/2 C water
Place honey, butter, water and salt in a medium sauce pan and bring to a boil. Add carrots.
Simmer 5 mins covered at medium heat. Remove lid and simmer until liquid is almost all gone.