Glazed Carrots (Carrots Vichy)


3 lb. carrots
1⁄2 cup water
1.5 oz. butter
3 T. maple syrup
2 tsp salt
To taste – white pepper
1 T. fresh thyme
As needed – chopped parsley

Trim, peel, and slice the carrots. Place them in a saucepan or straight-sided sauté pan.
Add water, butter, maple syrup, salt, pepper and thyme. Bring to a boil. Lower heat and simmer until the carrots are tender; the water is nearly evaporated and has formed a glaze. If done properly, these should happen at the same time. Toss the carrots so that they are well coated with the glaze that is left in the pan. Garnish with chopped parsley.
Serves 6-8 Professional Cooking

Adapted from Professional Cooking