Mmm, mmm, zingy carrots! This is not a specific recipe, but it's officially now one of our favorites. A friend gave me some organic yuzu (a kind of Asian citrus) that her friend grew, and I needed to use them up quickly. I just boiled boiled some carrots in plain unsalted water, drained them, and then tossed in a bit of butter, honey, and freshly squeezed yuzu juice.
I served them with curry chicken in coconut sauce, and we all ended up dumping the rest of the carrot juices over our chicken dish. No waste! And lots of yum.
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