Don't just boil your carrots for your next dinner party; glaze them. This recipe uses honey, butter, and an orange peel to infuse the carrots with a bright and rich flavor.
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.