Carrots with Maple Glazed Pistachios
Print Category Carrot Thematic No thematic Source Fédération des producteurs du Québec Evaluation
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Click to enlarge Ingredients
- 24 mini carrots, peeled
- 30 ml (2 tbsp.) butter
- 60 ml (1/4 cup) maple syrup
- 125 ml (1/2 cup) pistachios, dehulled and chopped
- 30 ml (2 tbsp.) chives, chopped (or other fresh herbs of choice)
- Salt and pepper to taste
Preparation
- Cook the carrots in salted water in a large casserole. Strain. In the same casserole, melt butter, add maple syrup, pistachios and simmer over low heat for 3 minutes.
- Right before serving, put the carrots back into the casserole dish and sauté for 1 to 2 minutes until they are coated with the glaze.
Cook commentary
Yield: 12 servings
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