Carrots with Maple and Cider Vinegar (GF)

 

Carrots with Maple and Cider Vinegar (GF)

(4 servings)

Ingredients:

1 cup Water

3 tbsp. Butter

½ tsp. Dried Thyme

½ tsp. Salt

2 lb. Carrots, peeled and sliced 1/2 -inch thick on a diagonal

1 tbsp. Maple Syrup

1 tbsp. Cider Vinegar

to taste Salt and Black Pepper

Directions:

In a Dutch oven over medium-high heat, bring the water, butter, thyme and salt to a boil.  Stir in carrots, the cover and cook until tender to a knife pierce (about 10 minutes).  Stir once about halfway through.  Uncover and cook on high, stirring occasionally, until carrots begin to sizzle (about 5 minutes).  Off heat, stir in maple syrup and vinegar.  Taste and adjust seasoning if needed with salt and pepper.  Serve immediately.

Notes:              You could use a large sauté pan that has a lid in place of Dutch oven.  You want the carrots to be able to spread out to cook evenly.  So be careful slicing the carrots, as you want them to be very uniform for this dish.

Ideas for Future Efforts

 ______________________________________

_______________________________________

_______________________________________

_______________________________________

_______________________________________