Salut mes p’tits croissants!

Today, we’re cooking some delicious maple glazed carrots for Easter but we can enjoy them anytime of the year.

Cooked whole, low and slow in chicken stock with aromatics and maple. We will finish them with fresh dill.

This dish could easily be vegan and enjoyed a main course.

Anyway, let’s get cooking. Shall we? Oh and Bon Appétit.

Serves 2

Maple glazed carrots
1 large bunch Heirloom carrots
3 tbsp Maple syrup
4 pcs Lemon peels
1 cup chicken stock
3 cloves Garlic (peeled and crushed)
1 thumb Ginger (peeled and brunoise)
1 sprig Rosemary
4 sprigs Thyme
2 pcs Bay leaves
2 pcs Star anis
1 tbsp Olive oil
2 tbsp Butter
1/4 pc Lemon (juice)
1 tsp Sumac
1 tsp Dill fronds (picked)
Salt and pepper to taste

-Scrub the carrots with a scouring pad, trim the tops and wash them well.
-Place them in a sauteuse pan or a Dutch oven.
-Add the garlic, lemon peels, ginger brunoise, spices and herbs, olive oil, maple syrup, butter and chicken stock and turn the heat to medium.
-Season with salt and pepper
-Cover with a cartouche and cook until the carrot are al dente.
-Finish cooking the carrots uncovered and glaze them with the reduced cooking juices, deglaze with lemon juice.
-Plate the carrots and garnish them with the sumac and dill fronds.
-Enjoy as a garnish or on their own. Bon Appétit.