Maple Glazed Carrots
Wednesday, May 4th, 2005Another yummy Thanksgiving treat from the Williams-Sonoma Thanksgiving Cookbook (complements of Thad’s Recipe Collection)
Ingredients
* 3 lbs carrots, peeled and cut on the diagonal into 1 inch pieces (or just use baby carrots)
* 5 cups chicken stock
* 3/4 cup pure maple syrup
* 5 tablespoons unsalted butter
* 1 1/2 tablespoons cider vinegar
* salt and freshly ground pepper
Directions
In a large saucepan over medium heat, combine the carrots, stock, maple syrup, and butter. Bring to a brisk simmer and cook, uncovered, until the 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, 30-40 minutes longer.
Return the carrots to the pan. Add the vinegar and 1/2 teaspoon pepper. Taste and adjust the seasoning with salt and pepper. Serve hot.