Recipe: My Glazed Young Carrots

1 In a heavy saucepan melt your butter then add your small carrot pieces.

2 Salt and pepper and sweat covered very gently for 10 minutes.

3 Then add the honey, stir and add the orange juice, the chopped verbena leaves then add some mineral water until it reaches the level.

4 Uncovered cook until there is no more liquid and finally until your carrots caramelize then transfer to a nice salad bowl.