Recipe

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• 1 lb carrot
• 3 tbsp vermont grade b dark maple syrup
• 1 tbsp butter
• 1 -2 tsp lemon juice , to taste
• salt and pepper

• 1 Boil lightly salted water.
• 2 Peel and slice the carrots into 1-inch pieces then blanch for 3 minutes.
• 3 If not using immediately, put into ice water to stop cooking.
• 4 When ready to use, drain well and add to a sauté pan into which all other ingredients have been added.
• 5 Cook until heated through and the syrup has formed a glaze.