Chef Marc Forgione runs NYC
steakhouse American Cut.
6 large CARROTS 1/2 c. BROWN SUGAR
4 c. WATER 12 sprigs MINT 1 to 2 T HONEY 1 pinch SEA SALT
Clean carrots, leaving the skin on. Place first 4 ingredients in a large pot and bring to a simmer; cook carrots for 15-20 minutes until tender. Drain and let cool, then smash each carrot gently. Shape into patties, and grill until charred, then
flip. Drizzle with honey, and sprinkle with sea salt.