Maple-Glazed Heirloom Carrots
Author: Greg Denton and Gabrielle Quiñónez-Denton from Around the Fire: Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant
Ingredients
- ½ cup unsalted butter
- ½ cup maple syrup, preferably grade B
- ¼ cup water
- 1 pound baby heirloom carrots (or substitute large carrots, see note), peeled
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground white pepper
- 3 ounces Chèvre, crumbled
- ⅓ cup Truffle-Salted Pistachios (see below)
- 20 tarragon leaves
- Flaked sea salt
Instructions
- Place a large pot or pan wide enough to contain the carrots in one to two layers over medium heat and add the butter, maple syrup, and water. Cook until the butter is melted and the mixture starts to boil.
- Add the carrots, kosher salt, and white pepper and stir with a spoon or heat resistant rubber spatula; cover and lower the heat to bring the mixture to a simmer.
- Steam the carrots until firm-tender, 5 to 7 minutes.
- Uncover the pan and raise the heat to bring the mixture to a boil; cook, stirring frequently, until the liquid is reduced to a thick glaze for the carrots.
- Taste and adjust the seasoning, if necessary.
- Divide the carrots amount plates or place on one large platter.
- Garnish with the Chèvre, pistachios, tarragon, and sea salt to taste.
Notes
Tip: If using full-sized carrots instead of baby carrots, cut 1 pound into even 1-inch pieces on the diagonal by using the roll-cut method: Beginning at the small end of each carrots, place your knife about ½ inch from the end and cut through the carrots at a 45-degree angle. Roll it a quarter turn towards you so that the cut angle is now facing you, then place your knife about ½ inch up the carrot and cut again at a 45-degree angle. Continue the roll-cut through the entire carrot and repeat with the remaining carrots.
Recipe by The Taste Edit at https://thetasteedit.com/maple-glazed-carrots/