1 1/2 lb. carrots, scraped & cut into julienne strips
1/2 c. water
1/2 tsp. salt
1/4 c. butter, melted
1/2 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 tsp. grated lemon rind
2 tbsp. lemon juice
2 tsp. honey
1/2 c. coarsely chopped walnuts

Combine carrots, water and 1/2 teaspoon salt in a heavy saucepan. Bring to a boil, cover, reduce heat and simmer 15 minutes or until carrots are tender. Drain well. Set aside and keep warm.

Combine butter, 1 teaspoon salt, pepper, lemon rind, lemon juice and honey. In a small saucepan, stir well. Cook over medium heat until mixture is thoroughly heated, stirring constantly. Pour sauce over carrots. Add chopped walnuts and toss gently.