Although I’d known about it for years, I first bought Lac St. Jean wild blueberry blossom honey in 2008 at Le Marché les Halles du Vieux Port, the fabulous farmers market in Québec City. It’s hue is slightly darker in colour than clover honey but not as brown as buckwheat. If you don’t have access to blueberry honey, try a full flavoured wild flower.
• 4 cups (1 L) sliced carrots
• 2 tbsps (30 mL) butter
• 2 tbsps (30 mL) blueberry honey
• ½ tsp (2 mL) cinnamon
• ½ tsp ( 2 mL) vanilla
Steam carrots until tender-crisp. Drain, reserving 2 tbsps (30 mL) cooking liquid. Return to low heat; stir in butter, honey, cinnamon, vanilla and reserved liquid. Cover and keep hot till serving.
Serves 8.
