- 2 cups julienned carrots
- 1 thin lemon peel strip
- 4 1/2 teaspoons honey
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon minced fresh tarragon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon pepper
- In a saucepan, combine the carrots, lemon peel, honey and salt; add just enough water to cover. Bring to a boil over medium heat.
- Reduce heat; simmer, uncovered, for 12-15 minutes or until carrots are tender. Drain; discard lemon peel. Stir in the lemon juice and seasonings.