Ingredients
- 600 g carrots, sliced
- 30 g butter
- 60 ml Quebec maple syrup
- 120 ml water
- 1/2 tsp salt
- Black pepper
- 1 tsp fresh thyme
Method
- Place carrots, water, and salt in a wide skillet; cover and simmer for 8–10 minutes.
- Uncover and cook until most of the water has evaporated.
- Add butter, maple syrup, pepper, and thyme.
- Toss over medium heat for 3–4 minutes, until the carrots are tender and glossy.
Conversion and rationale
Original sweetener (classic version): 50 g brown sugar
Conversion used: Replace 50 g brown sugar with 60 ml maple syrup; reduce the traditional glazing water by about 30 ml.
Why Quebec maple syrup: Maple enhances the carrot's natural sweetness and makes a classic butter glaze with a distinctly Quebec character.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →