Ingredients for 6 servings

  • 400 g of young carrots (from Créances if possible) just scraped and cut into small pieces of 3 or 4 cm.
  • 30 cl of good orange juice
  • 2 tablespoons of fir honey
  • 40 g of half-salted butter
  • 10 leaves of lemongrass verbena
  • salt and pepper from the mill or Timut if you have it.