Maple-Glazed Carrots

By DreiFromBK

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

Servings 4
Cooking time 30mins
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.