Carrots are one of those cheap veggies year-round that I seem to always have a lot of and tend to cook a lot more in the winter months when there are no longer any fresh veggies from the garden. This is one of our family favorites. I normally double this recipe and cook it in a pot instead of a skillet (remember, I have a large family. And we really like carrots).
Ingredients:
- 2tb olive oil
- 2lb / 6.5c carrots, peeled and sliced into 1/4 in. rounds
- 1/2c chicken broth
- 1/2 tsp salt
- 2-4tb maple syrup (or so… this is really to taste)
- 1tb butter (or 2…)
- 1 -1/2 tsp chopped parsley (optional)
Method:
- In a medium skillet, heat oil over medium-high heat. Add carrots and cook until lightly browned, about 8 minutes.
- Add broth and salt, bring to a boil and scrape up any browned bits on the bottom of the skillet.
- Reduce heat, cover and simmer until the carrots are tender – about 5 minutes.
- Uncover, increase heat to medium high again and cook until most of the liquid has evaporated. Remove from heat and add butter and maple syrup. Sprinkle a garnish of parsley over them if you wish.
If you are using canned carrots, omit step 1, heat the carrots in the broth and cook until the liquid has evaporated, then add butter and maple syrup.
These cook up just fine over a trivet on top of my wood stove. I keep them on the high heat areas of my stove for the initial browning, then move them to a lower heat spot to simmer.
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