Food recipes
Slow-Simmered Maple Rosemary Carrots
Slow-Simmered Maple Rosemary Carrots Ingredients: carrots, raw soup, chicken broth or bouillon, dry salt, table spices, rosemary, dried butter, without salt syrup, maple, canadian lemon juice, raw Directions: Add carr...
Slow-Simmered Maple Rosemary Carrots
Ingredients:
carrots, raw
soup, chicken broth or bouillon, dry
salt, table
spices, rosemary, dried
butter, without salt
syrup, maple, canadian
lemon juice, raw
Directions:
Add carrots, chicken broth, salt and rosemary to a 12 non-stick skillet (use one with a lid because youll need it in a moment) and bring to a boil over medium-high heat.
Reduce heat to medium, cover and simmer, stirring occasionally for about 5 minutes, or until the carrots are almost tender when poked with a fork or knife.
Uncover, turn heat to high and rapidly simmer.
Reduce liquid to about 2 tablespoons, which will take 1-2 minutes.
Add butter and maple syrup to skillet and toss carrots until evenly coated.
Allow carrots to simmer in this glaze mixture until they are completely tender, another 3-4 minutes.
Remove from heat and toss in lemon juice.
Stir thoroughly to completely incorporate the lemon juice into the glaze.
Ingredients:
carrots, raw
soup, chicken broth or bouillon, dry
salt, table
spices, rosemary, dried
butter, without salt
syrup, maple, canadian
lemon juice, raw
Directions:
Add carrots, chicken broth, salt and rosemary to a 12 non-stick skillet (use one with a lid because youll need it in a moment) and bring to a boil over medium-high heat.
Reduce heat to medium, cover and simmer, stirring occasionally for about 5 minutes, or until the carrots are almost tender when poked with a fork or knife.
Uncover, turn heat to high and rapidly simmer.
Reduce liquid to about 2 tablespoons, which will take 1-2 minutes.
Add butter and maple syrup to skillet and toss carrots until evenly coated.
Allow carrots to simmer in this glaze mixture until they are completely tender, another 3-4 minutes.
Remove from heat and toss in lemon juice.
Stir thoroughly to completely incorporate the lemon juice into the glaze.