- 4 large carrots, halved
- 2 tablespoons honey
- 1 tablespoon frozen apple juice concentrate, thawed
- 3 tablespoons minced fresh parsley
- 1/4 cup chopped toasted hazelnuts
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup clarified butter
- Steam the carrots in a steamer basket over 1 inch of boiling water for 7 to 10 minutes, or until tender but still firm. Cool, and grate with a large holed grater. Mix together the grated carrots, honey, apple juice concentrate, parsley, and hazelnuts. Season with garlic powder, nutmeg, salt and pepper.
- Heat butter in a large skillet over medium-high heat. Fry the carrot mixture in the hot butter until heated through.