Glossary Terms

Cooking terms in the instructions get hover tooltips that explain them, keeping the steps short.

The Glossary Terms feature is great for keeping your instructions short, but still providing the necessary context for those not familiar with certain terms. With Premium and up, these terms can automatically be highlighted in the recipe card.

Try hovering over “blanch” or “julienne” in the recipe below:

Glazed Carrots

Tender-crisp carrots in a shiny maple, butter and lemon glaze. A delicious side dish, especially around the holidays.

Print Recipe Add to Collection

CuisineAmerican

KeywordGluten Free, Vegetarian

DifficultyEasy

CourseSide Dish

Prep Time10

Cook Time15

Total Time25

Servings people

Calories115kcal

AuthorBrecht

Equipment

Large pot
Large skillet

Ingredients

1 lb carrots
2 quarts water
2 tbsp unsalted butter
2 tbsp maple syrup
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp parsley fresh, chopped
salt
black pepper

US Customary - Metric

Instructions

Julienne 1 lb carrots.
Bring 2 quarts water to a boil with a big pinch of salt. Blanch the carrots for 2 minutes, then drain them and cool them in a bowl of ice water.
Melt 2 tbsp unsalted butter in a large skillet over medium heat and stir in 2 tbsp maple syrup and 1 tbsp lemon juice.
Add the carrots and stir gently until they are glossy and heated through, about 4 minutes. Season with salt and black pepper.
Garnish the carrots with 1 tsp lemon zest and 1 tbsp parsley.

Notes

the carrots up to a day ahead and keep them in the fridge. Glaze them just before serving.

Nutrition