Earlier this week I decided to try at home a recipe done in my classes. I made Chicken Saute over pasta served with the Broccoli Ammondine. I even bought my very own saute pan to use at home.
Today in class we had the Maple Glazed Carrots. First we had to blanch them. It was interesting learning exactly when to take them out to be put into the cool water.
Then we lined them up to be ready to be placed into the saute pan.
After that, we had to sauté them with butter then glaze with maple syrup.
After we were done, we garnished them with parsley and they are ready to serve.
I enjoyed this recipe because I never thought about putting maple syrup onto carrots.
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