From the Williams Sonoma Thanksgiving cookbook, Sara made these last year. One tip, make lots!
- 3 lbs carrots, peeled and cut on the diagonal into 1 inch pieces (or just use baby carrots)
- 5 cups chicken stock
- 3/4 cup pure maple syrup
- 5 tablespoons unsalted butter
- 1 1/2 tablespoons cider vinegar
- salt and freshly ground pepper
- In a large saucepan over medium heat, combine the carrots, stock, maple syrup, and butter. Bring to a brisk simmer and cook, uncovered, until the carrots are tender, about 30 minutes.
- Using a slotted spoon, transfer the carrots to a dish. Raise the heat to high and cook the liquid in the pan until it has reduced to about 1 1/4 cups and is syrupy, 30-40 minutes longer.
- Return the carrots to the pan. Add the vinegar and 1/2 teaspoon pepper. Taste and adjust the seasoning with salt and pepper. Serve hot.
Make-Ahead Tip: This dish can be prepared through the step of reducing the sauce several hours in advance. Return the carrots to the reduced sauce, remove the pan from the heat, and let cool to room temperature. Just before serving, stir in the vinegar and pepper and reheat the carrots just until warmed through.