Chef Ann Cooper formerly of the Ross
School – East Hampton, NY
Adapted by StarChefs
Yield: 25 Pounds/200 Servings
(2 ounces each)
- 25 pounds carrots, oblique or sliced
- 2 pounds unsalted butter
- 1 quart honey
- Salt and pepper, to taste
- Water, as needed
Melt butter and honey in a couple of rondeauxs. Add carrots and
season well. Add just enough water to barely cover the carrots.
Cook over low heat, checking the liquid level often. The liquid
should reduce at the same rate as the carrots cook so you end up
with sweet, glazed carrots that are perfectly cooked.