Butter Braised Sugar Shack Carrots

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I love a simple but well prepared side dish. Especially when they can be made ahead and the carrots have been harvested from your own garden.

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A few kinky carrots too!

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These carrots epitomize fall in Canada – Heirloom carrots, maple syrup, apple cider…yum!

Butter Braised Sugar Shack Carrots

  • 2 lbs heirloom carrots, cut into batonettes
  • 4 Tbsp butter, divided
  • 4 Tbsp apple cider or apple juice
  • 4 Tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp Dijon mustard

Place the carrots into a large pot with the apple cider and half the butter and salt. Cook uncovered on a medium low heat stirring regularly until fork tender, about 30-40 minutes. You may need to add a tablespoon more cider or water if the pot looks dry.

Once cooked to the desired doneness, add the remaining butter and maple syrup.

Remove the carrots to a serving plate leaving the cooking liquid in the pot. Add the Dijon mustard to the pot and whisk to emulsify the sauce. Pour over the carrots.

 

 

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