QueenBeeGrannyJean
11-07-2007, 08:06 PM
A shiny maple syrup glaze complements the natural sweetness of carrots. Try them the next time you serve pork chops or roasted chicken, or this dish would be a great sub for candied yams during the holidays.
4 cups sliced fresh carrots
1 tablespoon butter
dash of salt
1/2 cup water
3 tablespoons maple-flavored syrup
1/4 cup chopped pecans*
In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm. Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.
Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly. For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.
4 cups sliced fresh carrots
1 tablespoon butter
dash of salt
1/2 cup water
3 tablespoons maple-flavored syrup
1/4 cup chopped pecans*
In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm. Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, stirring constantly. Serve topped with pecans.
Tip: If desired, pecans can be toasted. To toast, cook pecans in small nonstick saucepan over medium-high heat for 3 to 5 minutes or until browned, stirring constantly. For extra flavor, sprinkle carrots with a little nutmeg or cinnamon just before serving.