Corn Salad with Chile and Lime
Maple Glazed Carrots
Bathed in maple syrup and butter, sweet carrots become a special treat. If you find bunched carrots with tops, pick the bunch with the thinnest carrots and leave a bit of the stem attached for a pretty presentation.
1 pound carrots
1/2 cup unsalted butter (dairy or non-dairy)
1/2 cup maple syrup
1/2 cup chicken or vegetable broth
1/2 teaspoon salt
1/2 cup chopped parsley
- Peel the carrots. If they are slender carrots (about as thick as your finger), leave them whole and cut off the greens about an inch from the carrot, then trim and clean the green part for a nice presentation. If using larger carrots, quarter them lengthwise to make half-inch wide pieces, then cut in half crosswise if desired.
- Melt the butter in a large sauté pan over medium heat, and add the maple syrup, broth and salt. Swirl to mix. Add the carrots and increase the heat to high, rolling the carrots in the pan to coat with the liquids. When the sauce comes to a boil, cover the pan and reduce the heat to medium. Cook for 10 minutes, then test the carrots by piercing with a paring knife. When the carrots are tender, adjust the heat to keep at a boil, and shake the pan back and forth gently over the heat until the glaze is thick and coats the carrots.
- Transfer the carrots and glaze to a serving platter and sprinkle with parsley. Serve immediately.
GF V veg
Yield: 4 servings