My F&W
quick save (...)
Maple-Glazed Carrots
© Con Poulos

Maple-Glazed Carrots

  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST
  • HEALTHY
  • STAFF-FAVORITE

These deeply flavorful carrots are cooked in chicken stock until tender, then simmered with maple syrup so they're well glazed; a little butter finishes the dish.

  1. 1 1/2 pounds trimmed baby carrots, preferably heirloom
  2. 2 cups chicken stock
  3. Kosher salt
  4. Freshly ground pepper
  5. 1/2 cup pure maple syrup
  6. 1 anchovy fillet, drained and chopped
  7. 2 tablespoons unsalted butter, cut into 1/2-inch cubes
  8. 2 tablespoons chopped dill
  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.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(2)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.