Maple-Glazed Carrots

Photo by Charlene F.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 1 1/2

    pounds trimmed baby carrots, preferably heirloom

  • 2

    cups chicken stock

  • Kosher salt

  • Freshly ground pepper

  • 1/2

    cup pure maple syrup

  • 1

    anchovy fillet, drained and chopped

  • 2

    tablespoons unsalted butter, cut into 1/2-inch cubes

  • 2

    tablespoons chopped dill

Directions

In a deep skillet, combine the carrots and chicken stock and season with salt and pepper. Bring to a boil. Cover and cook over moderate heat until the stock is reduced to 2/3 cup, about 10 minutes. Add the maple syrup and simmer, stirring occasionally, until the sauce is sticky and the carrots are tender and well-coated, 7 to 8 minutes. Stir in the anchovy until dissolved. Remove the skillet from the heat and whisk in the butter one cube at a time. Stir in the dill and season with salt.

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