Can be prepared in 45 minutes or less.
Ingredients
Serves 83 pounds carrots, cut into 3- by 1/2-inch sticks
3 tablespoons honey
2 tablespoons unsalted butter
1 tablespoon finely chopped peeled fresh gingerroot
Step 1
In a kettle cover carrots with salted water by 2 inches and boil, uncovered, until tender, about 10 minutes.
Step 2
While carrots are cooking, cook honey, butter, and gingerroot over moderate heat, stirring, until butter is melted.
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