Honey Glazed Carrots With Fresh Chervil

1. 1

   In a large saucepan over medium heat, melt the butter.

2. 2

   Add the shallots and saute for 2 minutes.

3. 3

   Stir in the carrots and broth.

4. 4

   Bring to a boil, then reduce the heat and simmer covered for about 15 minutes, or until carrots are tender but not mushy.

5. 5

   Raise the heat to medium and add the honey; and the salt and pepper to taste.

6. 6

   Stir the mixture until the sauces becomes syrupy.

7. 7

   **Be careful** not to burn the honey, reducing heat if necessary!

8. 8

   Just before serving, stir in the nutmeg.

9. 9

   Tranfer carrots to a serving platter and garnish with the fresh chervil (or parsley.

10. 10

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* Per serving · 4 servings · Values may vary.

No additional tips available.