Makes:
8 servings
Total Time:
1 hr 35 min
Submitted by:
Category:
Side Dishes
Sub Category: Vegetable Side Dishes
what you need
- 3 lb. carrots, peeled & cut into 1" pieces
- 5 cups chicken stock
- 3/4 cup pure maple syrup
- 5 Tbsp. unsalted butter
- 1 1/3 Tbsp. cider vinegar
- Salt & fresh ground pepper
make it
In a large sauce pan over medium heat, combine carrots, stock, maple syrup and butter. Bring to a brisk simmer and cook uncovered until carrots are tender, about 30 minutes.
Using a slotted spoon, transfer the carrots to a dish. Raise the heat to high and cook the liquid in the pan until it has reduced to about 1 1/4 cups and is syrupy, about 30 - 40 minutes longer.
Return carrots to the pan. Add vinegar and 1/2 tsp. pepper. Taste and adjust the seasoning with salt and pepper. (The dish may not need additional salt.) Serve hot.
Notes
Make-Ahead Note: The dish can be prepared, through the step of reducing the sauce, several hours in advance. Return the carrots to the reduced sauce, remove the pan from the heat and let cool to room temperature. Just before serving, stir in the vinegar and pepper and reheat the carrots just until warmed through.
