- 8 Cups baby carrots, blanched and shocked
- 1/2 Cup vegetable broth
- 2 sticks butter
- 1/2 Cup honey
- 1/2 Cup bourbon
- 1 orange peel
- 1 Tablespoon chopped thyme
- Kosher salt, to taste
Place a sauté pan on high heat. Add the carrots that have been blanched and shocked to the pan and sauté for 1 minute, or until the carrots are caramelized. Add a little salt to extract the flavor. Add the vegetable stock and orange peel to the carrots.
Next, add the butter, honey, and bourbon into a sauce pot at low heat until the butter and honey come together; whisk continuously.
Add the butter mixture to the carrots and vegetable stock, sauté until glazed. Remove the orange peel and finish with flat leaf parsley. Serve.