Maple-glazed carrots
Prep Time
Cooking Mode
175 mL (¾ cup) cup vegetable broth
2 carrots avec fanes, pelés
To taste sel et poivre
15 mL (1 tbsp.) tbsp. beurre
30 mL (2 tbsp.) tbsp. sirop d'érable
To taste ciboulette fraîche, hachée
175 mL (¾ cup) cup vegetable broth
2 carrots avec fanes, pelés
To taste sel et poivre
15 mL (1 tbsp.) tbsp. beurre
30 mL (2 tbsp.) tbsp. sirop d'érable
To taste ciboulette fraîche, hachée
Directions
1Bring broth and carrots to a boil in a large, high-sided skillet over high heat. Season with pepper to taste. Reduce heat and simmer until carrots are tender and the liquid evaporated, 10 to 12 minutes.
2Add the butter and maple syrup, stir, and cook until carrots are glazed, 7 or 8 minutes. Season with salt and pepper as needed.
3Garnish with minced chives and serve.
4If the carrots are big, cut them in half lengthwise so they cook evenly.
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Personal Note
Personal Note