Ingredients
2 cups water
3 ounces (6 tablespoons) unsalted butter
2 tablespoons honey
1 teaspoon salt
2 pounds baby carrots, greens trimmed but left intact
3 tablespoons minced peeled fresh ginger
1 jalapeno chile, stemmed and thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Bring water, butter, honey, and salt to a boil in a large saucepan. Add carrots, ginger, and jalapeno. Reduce heat, and simmer, covered, until carrots are tender, about 7 minutes. Transfer carrots and pan juices to a serving dish, and toss with parsley. Serve warm.
