Maple-Glazed Carrots
By á-9182
Rate this recipe
4.2/5
(5 Votes)
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
Details
Adapted from foodandwine.com
Preparation
Step 1
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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