Portions:
4
Ingredients
- 5 to 6 thin carrots (cut in half lengthwise)
- 2 oz butter (lightly salted butter is best; if none is available, add a little salt to unsalted butter)
- 3/8 cup maple syrup (preferably dark syrup for its robust flavor)
- 6 to 7 sprigs of sage
Method
- Place the carrots in a shallow, flat-bottomed pan, add water to just cover the carrots, then add the butter and maple syrup and bring to a boil.
- Skim the surface and continue to simmer. Part way through, check whether the carrots are cooked. If they are too hard, cover the pan with a lid until they soften.
- When the liquid or sauce is reduced, pick the sage leaves off of the sprigs and add to the carrots. Continue simmering until the sauce is reduced to a caramel glaze.
