Tuesday, October 23, 2007

Maple Vanilla Carrots

Here is another recipe that my friend Madelyn recommended I try. It's very easy, but gives the carrots an unexpected and sophisticated flavor. The original recipe was featured in a magazine. I am presenting the recipe as Madelyn described it to me.

1 pound of carrots, sliced 1/4 inch thick on the diagonal, so they look pretty
1 vanilla bean
maple syrup
unsalted butter
salt and pepper to taste

1. Place the carrots in a deep skillet with a small bit of water, enough so the carrots will be able to steam.
2. Slice the vanilla bean in half and scrape the seeds into the carrot pan. Put the vanilla bean pod in the water as well. Season with salt and pepper.
3. Cover and simmer over medium heat until the carrots are cooked and most of the water has evaporated. Drain any excess water. Remove the vanilla bean pod. The tiny seeds will remain on the carrots.
4. Add a tablespoon of butter and a tablespoon of maple syrup to the carrots. Stir so the butter melts and the syrup coats everything. Madelyn suggests adding a bit of honey if more sweetness is desired.

Serve and enjoy! Note that I placed the split vanilla pod on top as a garnish, but it's for presentation only, not for consumption!
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1 comment:

Anonymous said...

This recipe is fancy enough that it would work great as a side dish for Thanksgiving... and simple enough for any night of the week too.