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Glazed Carrots with Hyssop

1 lb.  young carrots, peeled  and thinly sliced;

1 cup vegetable stock;

1 tbsp. honey;

1 tbsp. unsalted butter;

1 tbsp. finely chopped fresh hyssop leaves;

salt and freshly ground white pepper to taste.

In a saucepan, combine the carrots, stock, honey, butter and salt and pepper. Bring to a simmer over medium heat. Cover and cook over low heat until the carrots are tender and the liquid is a syrupy glaze, about 20 minutes or so. Be careful that it does not burn. Toss the carrots with hyssop and serve immediately.

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