A sweet way to serve carrots


3 cups chicken stock 1 cup faro 1 tablespoon flat leaf parsley, freshly chopped 2 tablespoons grated Romano cheese 4 tablespoons unsalted butter 2 pounds carrots (tricolored) quartered and chopped 1/3 cup honey 1 orange (juice) 2 tablespoons bourbon 2 teaspoons ginger, freshly grated


Bring chicken stock to boil. Add faro, reduce heat to simmer and cover 25 minutes until liquid is absorbed. Remove from heat and stir in parsley and Romano. Melt butter in sauté pan over medium heat, then add carrots and cook 10 minutes. Add honey, orange juice, ginger and bourbon. Cook until liquid is reduced and syrupy. Add salt and pepper to taste. Serve over faro.

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