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2 tablespoons butter
1 tablespoon olive oil
2 1/2 pounds carrots, peeled, halved if thick, trimmed into 1-inch pieces
Salt and pepper
1 cup chicken broth
1 cup real maple syrup
Juice of 1/2 lemon
2 tablespoons finely chopped fresh parsley
Heat the butter and olive oil in a large, heavy-bottomed saucepan over medium-high heat. Once the butter foams, saute the carrots until they are crisp tender, about four or five minutes. Season with salt and pepper. Pour the broth and maple syrup into the pan. Cover, reduce heat to medium and simmer for 10 minutes.
Remove cover and continue to cook for another 6-8 minutes. Remove cover, and continue to cook for another 6-8 minutes over high heat, until the carrots are tender and glazed with the syrup. Toss with the lemon juice and parsley and serve. Serves 8.
Mary Wilder, Andalusia