Makes 4 servings
1 lb small carrots or carrots cut into 2-inch logs 1 c beef broth 1 tsp honey 1 Tbsp butter 2 Tbsp minced fresh parsley, chopped (or use one Tbsp dried) 1. Wash, scrub and peel carrots. Leave whole or cut into logs. 2. In a medium saucepan, bring beef broth to a boil, add carrots, honey, butter and parsley. Cover and simmer 4-5 minutes. 3. Remove carrots to a warm plate. 4. Continuing to simmer broth 15-20 minutes, until reduced to about 2 tablespoons. Return carrots to pan and toss. Serve at once.
Community Supported Agriculture following Biodynamic and Organic practices at Camphill Village Kimberton Hills
