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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This was very good. The only thing I added was a squeeze of lemon and some flour to thicken the glaze just a little. Bon Appetit Ingredients:
4 1/2 cups water |
4 lbs carrots, peeled, cut on sharp diagonal into 1/4-inch-thick ovals (about 11 cups) |
10 tablespoons unsalted butter |
3 tablespoons sugar |
1 1/2 teaspoons coarse salt |
6 tablespoons pure maple syrup |
3 tablespoons packed dark brown sugar |
2 tablespoons chopped fresh italian parsley |
Directions:
1. Combine 4 1/2 cups water, carrots, 4 tablespoons butter, sugar, and coarse salt in heavy large pot.
2. Bring to boil.
3. Reduce heat; cover and simmer until carrots are just tender when pierced with knife, about 10 minutes.
4. Drain. (Can be prepared 3 hours ahead).
5. Let stand at room temperature.
6. Melt remaining 6 tablespoons butter in large nonstick skillet over medium-high heat.
7. Add maple syrup and brown sugar and stir until sugar dissolves.
8. Add carrots and cook until heated through, about 5 minutes.
9. Season with salt and pepper.
10. Transfer carrots to large bowl.
11. Sprinkle with parsley and serve.
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