Place the Carrots in a large saucepan and cover with water. Bring to a boil and cook for 5-7 minutes, or until slightly tender.
Drain the Carrots and set aside.
In a large skillet, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
Add the Brown sugar, Maple syrup, and Chicken broth to the browned butter. Bring to a simmer, stirring until the sugar is dissolved.
Add the drained Carrots to the skillet and stir to coat evenly.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the Carrots are tender and the glaze has thickened. Stir occasionally to prevent sticking.
Stir in the Orange zest, Salt, and Pepper just before serving.
Serve hot.
Ingredients
6
2 pounds900 gCarrots-peeled and sliced into 1/4 inch rounds
6 tablespoons85 gButter-unsalted
2 tablespoons25 gBrown sugar-dark
2 tablespoons30 mLMaple syrup-grade A dark amber
1/4 cup60 mLChicken broth-low sodium
1/2 teaspoon2.5 mLSalt-sea salt
1/4 teaspoon1.25 mLBlack pepper-freshly ground
1 teaspoon5 mLOrange zest-finely grated
Equipment
Large saucepan
Large skillet
Measuring cups and spoons
Knife
Cutting board
Zester
Instructions
Place the Carrots in a large saucepan and cover with water. Bring to a boil and cook for 5-7 minutes, or until slightly tender.
Drain the Carrots and set aside.
In a large skillet, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
Add the Brown sugar, Maple syrup, and Chicken broth to the browned butter. Bring to a simmer, stirring until the sugar is dissolved.
Add the drained Carrots to the skillet and stir to coat evenly.
Reduce heat to low, cover, and simmer for 15-20 minutes, or until the Carrots are tender and the glaze has thickened. Stir occasionally to prevent sticking.
Stir in the Orange zest, Salt, and Pepper just before serving.
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