Maple Glazed Carrots from MAPLE cookbook


A note from Katie Webster:  "What would a maple syrup cookbook be without a classic glazed carrot recipe? This one has the requisite butter, but only a touch."

Makes 4 cups | Active time: 25 minutes | Total time: 25 minutes

Gluten-free  

1 tablespoon unsalted butter

1 shallot, minced
1⁄4 cup water


1⁄4 cup dark pure maple syrup

1⁄2 teaspoon salt, or to taste


1⁄4 teaspoon ground cinnamon

5 cups sliced carrots, about 1⁄4-inch thick

4 teaspoons apple cider vinegar

  1. Heat butter in a large heavy skillet over medium-high heat. Add shallot and cook, stirring, 1 to 2 minutes, until soft and browned. Add water, syrup, salt, and cinnamon. Increase heat to high and bring to a boil, stirring occasionally. Add carrots and return to a simmer, stirring occasionally.
  2. Cover, reduce heat to medium to maintain a lively simmer, and cook, stirring once or twice, 4 to 6 minutes, until carrots are crisp-tender. Remove lid and stir in vinegar. Increase heat to medium-high and continue cooking, stirring often, 3 to 5 minutes, until liquid has thickened and carrots are coated. Serve warm.

Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.

Available here:  http://www.tonewoodmaple.com/collections/gift-sets-and-accessories/products/other-cookbook

 


Dori Ross

Author