CARROTS WITH MAPLE & TOASTED ALMONDS
By jarren
Sweet and sour flavours and crunchy textures accent this easy-to-make carrot side dish.
- 8
Ingredients
- 4 medium carrots (about 1 1/2 pounds), peeled
- 1/2 cup sliced almonds, lightly toasted
- 2 tablespoons butter
- 2 tablespoons maple syrup
- 2 teaspoons fresh lemon juice
- 1/4 cup chicken or vegetable stock
- salt and freshly ground black pepper to taste
Preparation
Step 1
Cut the carrots into 3-inch long, 1/4-inch-wide sticks. Place the carrots in a pot, cover with cold water and boil until just tender. Drain the carrots well, cool in ice-cold water and drain well again. Place the carrots in a bowl and store in the fridge until needed.
Toast the almonds by spreading them in a thin layer in a large skillet. Set over medium heat and cook, swirling the pan from time to time, until the almonds are lightly toasted, about 5 minutes. Remove from the heat and reserve.
When ready to serve, place the butter, maple syrup, lemon juice and stock in a large skillet, set over medium to medium-high heat and bring to a simmer.
Drain any water from the bottom of the bowl of carrots, and then add the carrots to the skillet and cook, tossing them from time to time, until heated through, about 5 minutes. Toss in the almonds, salt and pepper and serve.
Makes: 8 servings
Preparation time: 10 minutes
Cooking time: About 10 minutes