Pan Carrots, à la Française

1 lb carrots                  2 cloves garlic             3 Tb butter                  3 Tb chopped parsley
1 Tb maple syrup         ½ broth                        salt and pepper to taste

Directions:

Slice carrots into rounds.  Slice garlic into slivers.   Put butter in a skillet and add carrots and onions. Fry carrots and onions on medium heat for approximately 5 minutes.  Stir in maple syrup* and salt & pepper. Add broth, cover, turn down the heat and simmer slowly until carrots are cooked. Remove the lid and stir in chopped parsley. Continue to cook as the broth evaporates, stir once or twice, and let the carrots begin to fry and caramelize in the butter. Dish them out when they look nice and shiny orange and brown.  Serve hot.

 

Original recipe