This is a simple side dish that goes perfectly well with roasted pork tenderloin or a crispy-skinned roasted chicken. The preserved lemons give this dish its aromatic depth of flavor. The syrup coats the carrots while cooking for a sweet, caramelized flavor and texture.
1 Bunch carrots, 1/2 inch of the green stem left on
1/4 cup water
2 Tablespoons butter
1 wedge of Bella Cucina Preserved Lemons, chopped (rinse and remove membrane)
1 Tablespoon Ceylon cinnamon simple syrup - see recipe below
1 teaspoon Calendula & Chive Savory salt
1/8 teaspoons cracked blacked pepper
1 Tablespoon chopped Italian parsely leaves
Cut the tops from the carrots, leaving about 1 inch of green stems. Wash and Peel the carrots. Dry them well.
In a large saute' pan, heat 1/4 cup water over medium heat until simmering. Add the carrots, cover and cook until the water is mostly absored and the carrots are cooked but not yet completely soft- about 3 to 5 minutes. Add the butter, preserved lemon and syrup, continue to cook until the carrots are well coated and caramelized. Add the parsley. Serve warm or at room temperature.
To make the Ceylon Cinnamon Simple Syrup:
In a saucepan, combine 1/4 cup Bella Cucina Wild flower Honey, 1/4 cup water and 1 teaspoon Ceylon cinnamon (this is a particularly aromatic type of cinnamon, but any kind will do). Cook over medium heat just until sugar is dissolved. Set aside to use or refrigerate for up to a week.