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Carrots, Honey-Rum Glazed (D/P, TNT)
Source: "Kosher by Design, Short on Time," By Susie Fishbein
Serves: 4 to 5

1 pound baby carrots
1 cup water
3 tbsp. butter or margarine
3 tbsp. honey
1/2 tsp. fine sea salt
2 tbsp. rum

In a skillet or pot, heat the carrots and water to boiling over high heat. Reduce the heat to low. Cover and simmer for 10 minutes, until the carrots are tender. Drain and return to the skillet.

Meanwhile, in a small saucepan, cook the butter or margarine, honey, and salt for 4 to 5 minutes. Stir frequently, until blended and smooth.

Add the mixture to the drained carrots. Off the heat, to avoid a flame-up, add the rum. Cook over medium-high heat for 8 to 10 minutes, stirring, until carrots are tender and glazed and the liquid has mostly evaporated.

Poster's Notes:
I used regular salt, not sea salt.

Posted by Etti Shapiro

Nutritional Info Per Serving: N/A