Honey Glazed Carrots With Fresh Chervil

• 1 tablespoon butter or 1 tablespoon margarine
• 2 tablespoons shallots, minced
• 4 cups organic carrots, trimmed, peeled and sliced
• 1 cup vegetable broth or 1 cup chicken broth
• 2 12 tablespoons honey
• 14 teaspoon freshly grated nutmeg
• salt, to taste
• fresh ground black pepper
• 1 12 tablespoons fresh chervil or 1 tablespoon fresh parsley

1. In a large saucepan over medium heat, melt the butter.
2. Add the shallots and saute for 2 minutes.
3. Stir in the carrots and broth.
4. Bring to a boil, then reduce the heat and simmer covered for about 15 minutes, or until carrots are tender but not mushy.
5. Raise the heat to medium and add the honey; and the salt and pepper to taste.
6. Stir the mixture until the sauces becomes syrupy.
7. **Be careful** not to burn the honey, reducing heat if necessary!
8. Just before serving, stir in the nutmeg.
9. Tranfer carrots to a serving platter and garnish with the fresh chervil (or parsley.
10. ).

butter, shallots, carrots, vegetable broth, honey, nutmeg, salt, fresh ground black pepper, chervil

Taken from www.food.com/recipe/honey-glazed-carrots-with-fresh-chervil-168125 (may not work)