There was no way I would eat carrots when I was a little girl. They would have to coax me into believing my hair would turn blonder if I ate them, and always being the ham, I would reluctantly oblige. As I grew older and the carrot scheme didn't seem to do the trick, I would sit stoically at the table and push them to one side of the plate or hide them in the napkin. My Mother, being the old world kind of mother who wouldn't let you get up from the table until the vegetables were all gone, would have everyone march out of the dining room and would leave me there until I ate those horrid little things. Well, it worked, for come 10 o'clock it would get awfully dark and scary in that old dining room and even though you could skate on those carrots they were so cold, eating them beat sitting there scared to death. Little did she know she was teaching me a very valuable life lesson, having nothing to do with carrots. When there's stuff on your plate that you don't like to deal with, do it first and get it over with. Then you can enjoy the rest! OR, better yet, Don't postpone the inevitable!
These won't make your hair blond, but they sure are awfully good!
Yield: 4 servings
1 pound baby carrots
2 tablespoons butter
2 tablespoons honey
1 tablespoon orange juice
dash of nutmeg
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey, nutmeg and orange juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.