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- Maple and Butter Glazed Carrots
- 600g baby rainbow carrots, (or regular carrots cut lengthways into quarters)
- 3 tbsp maple syrup
- 50g salted butter
- 10 sprigs thyme
Wash the carrots and place into a sauté pan with the maple syrup, butter and thyme.
Add just enough water to cover the bottom of the pan and put on a medium heat.
Cook, shaking the pan and turning the carrots occasionally, until all the water has evaporated and they are al dente.
The maple and butter will have emulsified to make a lovely glossy glaze. Remove the thyme stalks and serve.
Shop the ingredients
Buckwud Organic Maple Syrup 250g250g
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