GLAZED CARROTS AND SHALLOTS (Derived from a recipe in Bon Appetite Magazine) 8-10 servings
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1 lb bag baby carrots 8 large shallots, peeled Start a pot of water boiling. Blanch carrots and shallots in a pot of boiling water for about 2 minutes after the water has started to boil again. Transfer to colander and run cold water over to cool. Refrigerate until ready to finish cooking. 3 Tbsp unsalted butter 3 Tbsp honey 2 Tbsp water Melt butter in a large saute pan, add honey and water, carrots and shallots. Saute over medium heat until done, about 20 minutes, stirring frequently. A little bit of carmelization will add flavor, but don't overdo it. Season with salt and pepper, garnish with snipped parsley.