How-to

How to cook saveur magazine's maple-glazed carrots

How to cook saveur magazine's maple-glazed carrots

Peel and cut carrots into 2 inch lengths, quartering the large ends and halving the small ends

Melt butter over medium heat in a 12 inch sauté pan and add carrots.

Once simmering, reduce heat to medium-low, cover and braise, stirring occasionally, until carrots are fork tender, about 20-25 minutes.

Remove lid and increase heat to medium, stir in maple syrup & a squeeze of lemon juice. Cook for 2-3 minutes, then season with salt and pepper. Add thyme, mix we'll & serve

* if the amount of liquid in the pan after braising seems a little excessive, simmer with the lid off for a couple of minutes before continuing.


Watch the video: Roasted Parsnips u0026 Carrots (October 2021).