Carottes Confites

• 2 pounds carrots, peeled
• 3 tablespoons olive oil
• Salt and freshly ground pepper to taste
• 1/4 cup honey
• Peel of 2 preserved lemons (see page 171), diced
• 4 tablespoons sesame seeds, for garnish

1. Cook the carrots in boiling salted water for about 15 minutes, or until just tender.
2. Drain, and when cool enough to handle, cut into 1/2-inch-thick rounds.
3. Heat the oil in a large frying pan.
4. Add the carrots, salt and freshly ground pepper, the honey, and the preserved lemon.
5. Toss to coat.
6. Add 1/4 cup water, and continue to cook over medium heat for 5 minutes, or until the carrots begin to caramelize.
7. Remove from the heat, and spoon onto a serving plate.
8. Scatter the sesame seeds all over the carrots, and serve warm or at room temperature.

carrots, olive oil, salt, honey, preserved lemons, sesame seeds

Taken from www.epicurious.com/recipes/food/views/carottes-confites-374073 (may not work)