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Glazed Carrots

Even if you aren't a carrot-lover, you'll love these!!

2 lb carrots, preferably a mixture of colors
1 tsp ground corriander
4 Tbsp butter (from grass-fed cows! Kerry-Gold it's called)
1/2 lemon 
3 Tbsp honey
chopped fresh cilantro  - 1/4 - 1/3 cup

1.  Peel carrots, cut them on the diagonal about 1/4 inch thick.
2.  In a stainless-steel large fry pan, heat butter until melted, then add coriander and cook and stir for 1 min.  Add lemon juice honey and 2/3 cup water.  Cook gently for 1 minute.
3.  Add carrots, salt and pepper to taste, stir, raise to med-high and cook until carrots are just barely tender and liquid is reduced to a glaze - about 15 min.
If carrots are still not tender after the liquid is nearly gone, add a bit more water and cook a while longer until they are to your liking.
4.  Stir cilantro into carrots, adjust seasonings and serve! 

This recipe is adapted from "A vegetable a day" by wms-sonoma
TJ's sells a 2 lb bag of yellow, purple, orange carrots - so pretty!

Mary Anne Robinson, MS Bio-Nutrition