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Prep Time: 15 Minutes Cook Time: 7 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Ingredients:
1 lb carrot |
3 tablespoons vermont grade b dark maple syrup |
1 tablespoon butter |
1 -2 teaspoon lemon juice, to taste |
salt and pepper |
Directions:
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.
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