This dish has the colors and flavors of fall. Add a sprinkle of feta cheese and crushed red pepper flakes for a completely different effect.
Serves 4 to 6.
2 pounds baby carrots, or big carrots cut in baby-size chunks
1½ cups water
3 tablespoons unsalted butter
2 tablespoons maple syrup or brown sugar
2 teaspoons grated lemon zest (optional)
2 tablespoons chopped fresh Italian flat-leaf parsley, dill, or cilantro leaves
½ to 1 teaspoon kosher salt
½ teaspoon black pepper
1.Place the carrots and water in a medium-size pot and bring to a boil over medium heat. Cover and boil for 3 to 4 minutes. Lower the heat to medium, add the butter and maple syrup, and cook until the water has been absorbed and the carrots are tender, about 5 to 7 minutes.
2. Add the lemon zest, if desired, and the parsley, salt, and pepper. Stir well and serve immediately.
From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)