INGREDIENTS:2 cups clover honey 3 ½ pounds (2 quarts) carrots, sliced diagonally 2 tsp. whole coriander seeds 3/4 cup extra virgin olive oil ¼ cup lemon juice 1 ½ tsp. Dijon-style mustard 2 3/4 tsp. salt, divided 1 ¼ tsp. ground black pepper, divided ¼ cup ground cuminDIRECTIONS:In a stock pot over high heat, bring 6 quarts water and honey to a boil. Add carrots; simmer until tender, about 5 minutes. Drain, rinse under cold water; drain again. Transfer to a bowl; set aside. In a small, dry ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.