Maple Butter Carrots
Below is an excerpt from the NEW BOOK I am writing about salad. If you're subscribed you'll get sneak peeks! I’d love to know your feedback as I develop the salad element recipes. Drop a comment, or hit reply!
Carrots are under-appreciated.
They're so much more than something you dip in hummus or have boiled to death and served with a roast.
In this recipe, we are going to create something hot which can be the main feature of your salad - celebrating carrots for their awesomeness!
For this recipe, I would recommend getting the best carrots you can. I love using finger-sized heritage carrots from my local greengrocer. If you can't get those, you can cut larger carrots lengthways into quarters to achieve the same size.
Bunch of carrots
1 - Get a frying pan (ideally one you have a lid for!) on a medium heat. Add a drizzle of olive oil and introduce the washed carrots to the pan. As I mentioned before, ideally you want whole carrots of finger thickness, but if your carrots are more "girthy" then, feel free to quarter them lengthways!
2 - Season with salt and get some good colour on the edges of the carrots.
3 - When the carrots have taken on some colour, pour a dash of white wine (or plain water if you're not drinking!) and quickly put the lid on the pan. Let the carrots steam for a few minutes to make sure they are evenly cooked and soften inside.
4 - Once the carrots are steamed remove the lid and let any remaining liquid evaporate. Once the pan is fairly dry, add a generous knob of butter and coat the carrots in melted butter!
5 - Take your maple syrup and give the carrots a good drizzle! Keep the carrots moving in the pan to ensure that they caramelise a little more. You want to make sure that the butter/maple doesn't burn.
6 - When your carrots are looking caramelised and a little sticky it's time to remove them and place them pride of place in your salad!