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Maple & Roots

Thu, 03/04/2010 - 09:18 — choman

There’s something about roots and maple that is a mouthwatering combination. But you don’t have to go through all the work of peeling and dicing and roasting root vegetables in the oven to get these flavors.

Maple-glazed carrots

This simple dish, ready in about 15 minutes, takes almost no effort and is a delicious side dish. It’s guaranteed to please every member of your family. (But if you have more than 2 ½ people in your family, better double it, because we didn’t have any leftovers). I took some carrots out for Linnea, age 6 months, before adding the maple syrup. She’s embarking on her first tiny, tiny bites of food. So make that 2 ¾ people.

Maple-Glazed Carrots
3 large local carrots, peeled and cut into ¼” rounds
1 ½ Tbs. butter
¼ cup water
Sprinkle salt
1 Tbs. maple syrup
 
In a large skillet, combine the carrots, butter, 1/4 cup water, and a sprinkle of salt. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, until the carrots are almost tender, about 12-15 minutes. Add 1 Tbs. of maple syrup and continue cooking about 5 minutes, or until carrots are tender and the liquid has reduced to a glaze.