Bourbon-Maple Carrots~

Adapted from Williams-Sonoma recipe


2-3 pounds carrots, peeled and cut into thick slices on the diagonal

4-5 cups chicken stock or broth, just enough to cover the carrots

1/2 cup BLiS bourbon maple syrup (or pure maple syrup with a splash or so of bourbon)

1/2 stick butter

1 tablespoon cider vinegar

freshly ground pepper

Salt, to taste


In a large saucepan, combine carrots, chicken stock, maple syrup and butter.  Bring to a boil, then decrease to a simmer till carrots are tender, 30-40 minutes.


With a slotted spoon, remove carrots to a bowl.  Increase heat under pan, and reduce stock/syrup mixture to about 1 1/4 cups, 30-45 minutes.  Return carrots to the pan and add vinegar, salt and pepper to taste.  Serve.

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