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Carrots with Maple and Cider Vinegar
In this recipe, we cook sliced carrots in a scant amount of well-seasoned water into which a little butter has been melted. Once the carrots are just tender, we uncover the pan and allow the water to reduce over high heat, concentrating the seasonings. The butter that’s left after the water evaporates clings to the slices, adding richness and flavor.
4
Servings
Tip
Don't cut the carrots unevenly. The more uniform the pieces, the more evenly they cook. And don't use a narrow pot, which can cause uneven cooking because the pieces will be piled too densely. The wide diameter of a Dutch oven (10 to 10½ inches is a good size) allows the pieces to fit comfortably, with most pieces at least partially submerged in liquid.
20 minutes
Ingredients
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3
tablespoons salted butter, cut into 2 or 3 pieces
-
1
thyme sprig or ½ teaspoon dried thyme
Directions
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01In a Dutch oven over medium-high, boil 1 cup water, the butter, thyme and ½ teaspoon salt. Stir in the carrots, then cover and cook until just tender when pierced with the tip of a knife, about 10 minutes, stirring once halfway through.
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