Maple Carrots No Buttervegan Food

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

MAPLE CARROTS (NO BUTTER/VEGAN)

Steps:

• Toss carrots with olive oil.
• Sprinkle with chopped basil.
• Pour maple syrup over all, cover.
• Nuke 10 minutes or bake in 350 F regular oven 20 minutes or until desired doneness.

STICKY MAPLE ROOTS

Steps:

• Tip the carrots and parsnips into a large pan with the butter, star anise, thyme, maple syrup and 250ml water. Season with salt, then cover and boil for 10-15 mins until the water has evaporated and the vegetables are tender. Turn down the heat and cook until the carrots and parsnips are starting to caramelise and turn a light golden brown.
• Shake the pan gently to cover the veg in the sticky syrup, then season with cracked black pepper and serve.

MAPLE-MUSTARD GLAZED CARROTS

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.