Description
These are not your ordinary carrots! Slow-simmered in maple syrup with butter, rosemary and fresh lemon for a bright, savory flavor in just 15 minutes.
Ingredients
- 1 pound Carrots, Washed And Peeled And Sliced Lengthwise Into 1/4 “ Thick Spears (this Is Called Juiliene Cut)
- ¼ cups Chicken Broth
- ½ teaspoons Salt
- 1 teaspoon Rosemary
- 1 Tablespoon Butter
- 3 Tablespoons Maple Syrup
- 2 teaspoons Lemon Juice
- 1 pound Carrots, Washed And Peeled And Sliced Lengthwise Into 1/4 “ Thick Spears (this Is Called Juiliene Cut)
- ¼ cups Chicken Broth
- ½ teaspoons Salt
- 1 teaspoon Rosemary
- 1 Tablespoon Butter
- 3 Tablespoons Maple Syrup
- 2 teaspoons Lemon Juice
Preparation
Add carrots, chicken broth, salt and rosemary to a 12” non-stick skillet (use one with a lid because you’ll need it in a moment) and bring to a boil over medium-high heat. Reduce heat to medium, cover and simmer, stirring occasionally for about 5 minutes, or until the carrots are almost tender when poked with a fork or knife.
Uncover, turn heat to high and rapidly simmer. Reduce liquid to about 2 tablespoons, which will take 1-2 minutes. Add butter and maple syrup to skillet and toss carrots until evenly coated. Allow carrots to simmer in this glaze mixture until they are completely tender, another 3-4 minutes.
Remove from heat and toss in lemon juice. Stir thoroughly to completely incorporate the lemon juice into the glaze.
No comments:
Post a Comment