Maple-Glazed Carrots with Ginger and Lemon
Inspired by techniques from NYT Cooking.
Whole slender carrots braised in butter with ginger, maple syrup, lemon zest, thyme and a pinch of cayenne, then reduced uncovered to a sticky glaze and finished with lemon juice.
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Method
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Equipment
- 30 cm frying pan with lid
- tongs
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 168 kcal |
| Protein | 1.8 g |
| Carbohydrate | 27.5 g |
| of which sugars | 17.5 g |
| of which free sugars | 9.1 g |
| Fat | 6.6 g |
| of which saturates | 3.9 g |
| Fibre | 5.1 g |
| Salt | 1.04 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Carrots
- 30 g unsalted butter
- 2 tsp finely grated fresh ginger
- 700 g slender carrots, peeled, left whole halve any thicker than 2 cm lengthwise
- 3 tbsp pure maple syrup
- 3 strips lemon zest
- 2 thyme sprigs
- 3 g fine sea salt or table salt about ½ tsp
- 1 pinch cayenne pepper
- 120 ml water
To finish
- 1 tsp lemon juice
- ¼ tsp ground black pepper
- 1
Start the glaze. Melt the butter in the pan over medium-high heat and stir in the ginger for 30 seconds until fragrant.
- 2
Braise. Add the carrots, maple syrup, lemon zest, thyme, salt, cayenne and water. Bring to the boil, cover, turn the heat to low and simmer for 12-15 min, turning once, until a knife slides in with a little resistance.
- 3
Glaze and serve. Uncover, raise the heat to medium-high and boil for 3-5 min, rolling the carrots, until the liquid turns to a sticky glaze that coats them. Watch closely at the end, as maple syrup burns quickly. Discard the thyme and zest, add the lemon juice and pepper, and serve.
Storage
Refrigerate covered up to 3 days. Reheat in a pan with a splash of water until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
