Best Maple Carrots With Leeks Recipes

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-BRAISED CARROTS

Steps:

• Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

ROASTED CARROTS AND LEEKS

Steps:

• Preheat oven to 375 degrees. Trim and discard dark-green parts from leeks. Halve leeks lengthwise, and cut crosswise into 1-inch pieces. Rinse well in cold water to remove grit.
• On a rimmed baking sheet, toss leeks with carrots, cut into 1-inch chunks, and olive oil; season with coarse salt and ground pepper.
• Spread in a single layer; roast until vegetables are golden and tender, tossing halfway through, about 40 minutes.

MAPLE CARROTS WITH LEEKS

Steps:

• Trim the dark green leaves from the leeks, and save for another use (such as making soup).
• Split the leeks lengthwise, wash, blot dry and slice thinly; you’ll have about 1 1/2cups.
• Melt the butter in a 12-inch skillet over medium-high heat.
• Saute the leeks, stirring often, just until softened, about 4 minutes.
• Remove and set aside half the leeks.
• Add carrots, 1/2 cup water and the maple syrup to the skillet.
• Simmer, covered just until the carrots are tender, 15 to 17 minutes.
• Add the salt.
• Stir in the reserved leeks and serve.