Glazed New Carrots with Gingerbread Caramel, a recipe from Frédéric Anton on the Worldwide Gourmet

Ingredients

• - 20 medium new Carrots
• - 150 ml (10 tbsp.) white stock
• - 4 g (scant tsp.) salt
• - 30 g (2 tbsp.) acacia honey
• - 40 ml (3 tbsp.) olive oil
• - 20 ml (4 tsp.) sherry vinegar
• - 100 g (6 tbsp.) butter