Carrots with Shallots
Serves 8
1 teaspoon coarse salt, plus more for water
2 pounds carrots, peeled and cut crosswise on the diagonal into 1-inch pieces
4 tablespoons (1/2 stick) unsalted butter
4 large shallots, thinly sliced into rings (about 1 cup)
1/4 cup honey
2 tablespoons Dijon mustard
1. Bring a medium saucepan of water to a boil, and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.
2. Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 to 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through.