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.Share to Print