Carrots, bias-cut, plus chopped tops, to serve
Shallots, finely chopped
¼ cup honey per 1½ pounds carrots
Toasted almonds, to serve
Parsley, to serve
Simmer carrots in 1-inch chicken stock, salt, a few chunks of butter and shallots. Braise in simmering liquid to just tender, then remove lid, cook off the stock and add honey. Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve.