Pressure Cooker Maple Butter Glazed Carrots Recipe 425

Steps:

• Add all ingredients except syrup and cornstarch to pressure cooker. Secure lid and cook on HIGH for 2 minutes Perform quick release, set cooker to high or brown with lid off and slowly stir in maple syrup and cornstarch mixed with 1 tablespoon of water, stirring until liquid is thick enough to thoroughly coat carrots. Serve immediately.

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.

Steps:

• Peel carrots and then slice into 1/2 inch buttons.
• In a sauce pan, melt butter with maple syrup and salt.
• Bring down to a simmer, add carrots and cover.
• Let cook until desired softness (about 20-25 minutes).

Steps:

• Peel and cut the carrots into batons. (You can do this up to 24 hours ahead and keep them in a polythene bag in the fridge.) Tip them into a pan, pour in enough boiling water just to cover, bring back to the boil, then put a lid on the pan and cook for 4-5 minutes until the carrots are just tender.
• Meanwhile, put the butter and maple syrup in a small pan. Heat until the butter is melted then stir in the mustard. Take off the heat. Drain the carrots and tip into a warmed serving dish.
• Pour the warm maple glaze over the carrots. Taste and adjust seasoning to suit.

Steps:

• In a small saucepan, bring carrots and water to a boil. Reduce heat; cover and cook for 10 minutes or until tender. Drain. Stir in the butter, syrup and pecans until the butter is melted.