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Categories:
baby carrots chicken stock kosher salt freshly ground pepper maple syrup anchovy fillet unsalted butter dill
Viewed: 12 - Published at: 5 years agoIngredients
- 1 1/2 pounds trimmed baby carrots, preferably heirloom
- 2 cups chicken stock
- Kosher salt
- Freshly ground pepper
- 1/2 cup pure maple syrup
- 1 anchovy fillet, drained and chopped
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chopped dill
Method
- In a deep skillet, combine the carrots and chicken stock and season with salt and pepper.
- Bring to a boil.
- Cover and cook over moderate heat until the stock is reduced to 2/3 cup, about 10 minutes.
- Add the maple syrup and simmer, stirring occasionally, until the sauce is sticky and the carrots are tender and well-coated, 7 to 8 minutes.
- Stir in the anchovy until dissolved.
- Remove the skillet from the heat and whisk in the butter one cube at a time.
- Stir in the dill and season with salt.
