Recipe: Butter-Braised Carrots
A holiday recipe for Butter-Braised Carrots
Makes 8 servings
2 pounds carrots, peeled
4 tablespoons butter
1/4 cup water
2 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh mint
1. Cut the carrots on the diagonal into 1/4-inch thick slices.
2. In a medium saucepan, combine the carrots, butter, water, maple syrup, salt and pepper. Bring to a boil and cover. Turn heat to medium-low and cook 5 minutes.
3. Uncover and raise the heat to medium. Cook, stirring occasionally, until the liquid has evaporated and the carrots are tender and are starting to glaze. Stir in the mint and serve.
From "How to Cook Everything: Simple Recipes for Great Food" by Mark Bittman. The Seattle Times file.
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