Maple Glazed Carrots
4 1/2 cups water
4 pounds carrots, peeled, cut on sharp diagonal into 1/4-inch-thick
ovals (about 11 cups)
10 tablespoons (1 1/4 sticks) 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
Combine 4 1/2 cups water, carrots, 4 tablespoons butter,
sugar, and coarse salt in heavy large pot. Bring to boil.
Reduce heat; cover and simmer until carrots are just tender
when pierced with knife, about 10 minutes. Drain. (Can
be prepared 3 hours ahead. Let stand at room temperature.)
Melt remaining 6 tablespoons butter in large nonstick
skillet over medium-high heat. Add maple syrup and brown
sugar and stir until sugar dissolves. Add carrots and
cook until heated through, about 5 minutes. Season with
salt and pepper.
Transfer carrots to large bowl. Sprinkle with parsley
and serve.
Makes 8 servings. ENJOY! |
