(adapted from the Time-Life Menu Cookbook, apublication which gathered recipes published weekly in Life Magazine in thesixties)
2 pounds carrots
1 teaspoon salt
3 tablespoons butter
3 tablespoons prepared mustard
1/4 cup brown sugar
1/4 cup chopped parsley
1. Scrape the carrots and cut them in half lengthwise, then into 2-inchsections. Cook in boiling water,with the salt added, covered, until just tender, about 20 minutes. Drain.
2. In a small saucepan, cook the butter, mustard and sugar until syrupy,about 3 minutes. Pour over carrotsand simmer for 5 minutes.
3. Sprinkle with parsley just before serving.
Maple-glazed carrots are a good accompaniment for sauerbraten or ham. Ifyou are interested in other recipes for vegetables with maple-syrup sauces,click here on brussels sproutswith maple glaze and maple-glazedsweet potatoes.
Below, see an additional recipe for glazed carrots, notglazed with a maple-syrup sauce.
(adapted from Time-Life, The Cooking of ProvincialFrance)
10 to 12 medium carrots, peeled and cut in 2-inch cylinders or olive shapes
4 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups beef or chicken stock, fresh or canned
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley
In a heavy 8- to 10-inch skillet, bring the carrots, stock,butter, sugar, salt and a few grindings of pepper to a boil over moderate heat. Then cover and simmer over low heat, shaking the skillet occasionally toroll the carrots about in the liquid. Checkto see that the liquid is not cooking away too fast; if it is, add more stock.
In 20 to 30 minutes the carrots should be tender when piercedwith the tip of a sharp knife, and the braising liquid should be a brown, syrupyglaze. If the stock has not reducedenough, remove the carrots to a plate and boil the liquid down over high heat.
Before serving, roll the carrots around in the pan to coatthem with the glaze. Transferthe carrots to a heated vegetable dish, and sprinkle them with fresh parsley.
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