Sautéed Carrots

Ingredients

• 800 g young carrots
• 2 tbsp butter
• 125 ml dry white wine (or water)
• 2 tsp Honey
• Salt
• a splash of lemon juice

Instructions

1. 1.

   Step 1: Peel and clean the carrots. Melt 1 tbsp butter in a pan and sauté the carrots over low heat for 1-2 minutes. Deglaze with white wine or water.

2. 2.

   Step 2: Bring the carrots to a vigorous boil in the open pan, then reduce the heat slightly.

3. 3.

   Step 3: Steam gently for about 10 minutes, stirring occasionally, until the liquid has almost completely evaporated.

4. 4.

   Step 4: Add honey and the remaining butter near the end of cooking, swirling to glaze. Season with salt and lemon juice before serving.