Ingredients
4 pounds medium carrots, cut into 1/4-inch slices1/4 cup water3 tablespoons butter, divided1 tablespoon minced fresh gingerroot1/3 cup maple syrup1 tablespoon cider vinegar1/2 teaspoon salt1/4 teaspoon pepperMinced fresh parsley, optional
Preparation
In a Dutch oven, combine the carrots, water, 2 tablespoons butter and ginger. Cover and cook for 10 minutes. Cook, uncovered, until carrots are crisp-tender, 6-8 minutes longer.
Stir in the syrup, vinegar, salt and pepper. Cook, stirring frequently, until sauce is thickened, 5-6 minutes. Stir in remaining butter. If desired, garnish with parsley.
