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
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
- 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.
- 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.
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