Serves 2 - Bride and Groom Cookbook
Ingredients:3 medium carrots (about 8oz total); peeled and cut diagonally into 1/4 inch thick slices
1/4 cup water
2 tablespoons unsalted butter
2 teaspoons maple syrup
3/4 teaspoon fresh lemon juice
1/4 teaspoon curry powder
1/4 teaspoon salt
Pinch of ground cinnamon
Pinch of cayenne pepper
Combine the carrots, water, butter, maple syrup, the 3/4 teaspoon lemon juice, the curry powder, salt, cinnamon, and cayenne pepper in a small nonstick saucepan over high heat. Bring to a boil, reduce heat to medium-high, and cook, stirring frequently, for 5 minutes. Reduce the heat to low and cook until the liquid has reduced to a glaze and the carrots are tender, about 8 minutes. Just before serving, adjust seasoning by adding more lemon juice and salt if necessary.
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