"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Maple Balsamic Carrots, by Amber tablit, is from Tablit Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 Ibs carrots 1/3 c. maple syrup 3 tbsp. balsamic vinegar 2 tbsp. butter Salt & pepper to taste
Peel and thinly slice carrots. Melt together maple syrup, balsamic vinegar, and butter in a large skillet. Add carrots to skillet; cover and cook over medium heat for 20 minutes, stirring occasionally, or until carrots are tender. Remove lid and cook over high heat for a few minutes or until excess liquid has cooked off. Season to taste with salt & pepper.
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