Sautéed Lemon Maple Frisée Food

SUNNY'S EASY MAPLE AND LEMON PAN-ROASTED CARROTS

Steps:

• For the glaze: In a medium bowl, whisk the maple syrup, butter, lemon zest and juice, chile flakes and a pinch of kosher salt.
• For the carrots: In a large saute pan on medium to medium-high heat, add the olive oil and when it begins to swirl, add the carrots cut-side down and season with kosher salt and pepper. Cook to sear and caramelize, 5 to 10 minutes, then flip. On the flip, add the glaze and allow it to bubble and reduce, about 2 minutes. Pour everything onto a serving platter. Top with a sprinkle of flakey salt and chopped parsley or carrot greens.

LEMON CURD

Steps:

• Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes.
• Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.