Today is the Thanksgiving dinner at Friends UCC, where I sing in the choir. I was out of town for most of last week, so my partner signed us up to bring a side dish. Saturday morning, we stopped in at the farmers market and picked up four pounds of carrots and a bottle of olive oil.
Carrots aren’t that different from parsnips, so I like to try parsnip recipes with carrots. Today, I made maple glazed carrots using a recipe from Joy of Cooking (1997 edition, page 394).
Image via Wikipedia
With a vegetable peeler, strip the skins from:
- 4 pounds carrots
Trim the root and stem ends. Cut the carrots into medallions a quarter- to half-inch thick.
In a large pot, combine the carrots with:
- 4 1/2 cups water
- 8 tablespoons butter
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/2 teaspoon ground white pepper
Bring to a slow boil. Cover and cook over medium heat until tender. They should suggest a thoroughly cooked sweet potato in texture. Uncover the pot, increase the heat to high, and boil the cooking liquid down to a syrupy glaze that coats the carrots, stirring often. Be careful not to scorch.
Add:
- 6 tablespoons maple syrup
Cook for about 1 minute more, stirring gently to coat the carrots with the syrup. Add a pinch of freshly grated or ground nutmeg.
This should yield 10-15 servings.
Leave a comment