Candied Carrots

Candied Carrots
1 pound of carrtots, peeled
1 lemon
2 tablespoons butter or ghee
3 tablespoons of honey

1. Peel carrots and cut in half. Cut thick portion lengthwise in half.  In 4 quart saucepan, heat 1 inch of water to boiling over medium heat.  Add carrots and heat to boiling.  Cover and simmer until tender, about 15 minutes.  Drain and return to saucepan.
2. Meanwhile, from lemon, grate 1/2 teaspoon peel and squeeze 1 teaspoon juice.
3. Add butter or ghee, honey, and lemon juice to carrots; cook over medium heat, stirring gently, until honey has dissolved and carrots are glazed, about 5 minutes.
4. Stir in peel.  Makes about 4 servings