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"Ever since the day I fell into honey, this recipe has been part of my kitchen. It’s a blend of crunch, salt, and sweetness. The carrots are transformed — they become irresistible, even to the most reluctant little vegetable eaters". Anne-Virginie Schmidt
Step 1
Place the carrots and broth in a large skillet. Bring to a boil, cover, and simmer gently for 8 to 10 minutes, until the liquid is nearly evaporated.
Step 2
Add the butter and arrange the carrots in a single layer to ensure even browning.
Step 3
Uncover and grill the carrots for about 5 minutes, turning them just enough to let each side caramelize nicely.
Step 4
Add the honey, cranberries, and raisins. Cook for another 2 minutes, stirring gently until the carrots are well coated and fragrant.
Step 5
Transfer the carrots to a serving dish. Sprinkle with pumpkin seeds, cheese flakes, fleur de sel, and pepper.
A proud heir to a lineage of innkeepers, Anne-Virginie Schmidt co-founded the honey farm Miels d’Anicet in Ferme-Neuve, nestled in the Upper Laurentians, along with the seasonal eatery Pollens & Nectars.
MIELS is the fruit of 25 years of experience shared with her team at the honey house, her restaurant brigade, and a circle of chef friends — all passionate, like her, about seasonal cooking that lets honey shine.
MIELS means Honey. Available only in French.
(1) Le Gré des champs is a raw milk farmhouse cheese. Brine-washed and aged for 90 days without added cultures, it offers gentle aromas of grass, cellar, butter, and hazelnut. Speckled with small holes (“eyes”) and ranging in color from pale yellow to corn yellow depending on the season, its texture is firm yet supple, and its flavor is distinctly milky and fruity.
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