Sweet and sour carrots

By carol gorman

Ingredients

• 1.8 Kg Carrots with stems
• 2 TBSP Butter
• 1 TBSP Honey
• 2 TSP Red-wine Vinegar
• 1/4 TSP Salt

Preparation

Step 1

Boil a large pot filled halfway with water over medium heat. Add carrots. Cook until carrots are fork-tender, 5 to 7 minutes. Drain, then return to pot. Stir in butter, honey, vinegar and salt. Cook over medium heat until carrots are glazed,1 to 2 more minutes. Serve immediately.

If using regulat carrots halve or quarter.