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. Slideshow:  More Carrot Recipes 

Hugue Dufour
February 2014

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© Con Poulos

Recipe Summary

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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