Ingredients
-
2
-
2
-
1/4
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Maple Syrup Glazed Baby Carrots, Make certain to cook or steam the carrots up to 2 days in advance and refrigerate, as they must be stir-fried cold, the recipe may be doubled , Made these for dinner last night, they were very good I’m not sure I’d just as soon have them without the syrup but they were still good , This is delicious I only made 1 lb of baby carrots, 1 tbsp of butter and approximately 2 1/2 tablespoon of maple syrup It’s important that the carrots are cold so that you can fry them really good (slightly brown) I season my carrots with salt and pepper (to taste)
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place the Carrots in a Saucepan, and Cover With Salted Water; Bring to a Boil, and Cook Until Just Fork-Tender (about 13-15 Minutes, Don't Overcook!). |
|
2
Done
|
Drain the Carrots, Then Submerge Under Ice Water or Very Cold Water. |
|
3
Done
|
Drain Very Well (i Pat Them Dry With a Paper Towel) and Place in a Ziploc Plastic Storage Bag or Bowl Covered With Plastic Wrap and Refrigerate For Up to 2 Days. |
|
4
Done
|
Just Before Serving, Melt Butter in a Large Frypan Over Medium-High Heat. |
|
5
Done
|
Add Maple Syrup and Toss in Cold Carrots. |
|
6
Done
|
Stir-Fry Until Browned (about 5 Minutes). |
|
7
Done
|
Season With Salt, Pepper and/or Dill. |
