Carrots with Barrel Aged Whisky Maple Syrup

These carrots may steal the spotlight at your next dinner party… and we’re okay with that!

Sautéed in a mix of butter and oil, these carrots absorb the rich taste of Barrel Aged Whisky Maple Syrup complemented by hints of fresh thyme and black pepper. Simmered to tender perfection and topped with grated Parmesan, this dish is a delightful blend of savory and sweet. 

Elevate your dining experience with this simple, yet impressive, addition to your table! 

Ingredients:

• Fresh thyme
• ¼ cup of Barrel Aged Whisky Maple Syrup
• Water (2/3 cup or enough to submerge carrots halfway)
• Chicken stock powder 
• 6 small cubes of unsalted butter
• Carrots
• Fresh parmesan

Method:

1. Add unsalted butter and oil to a pan. Once melted, add the carrots and begin sauté. 
2. After a few min of the carrots getting some colour, add water (just enough to cover not enough that the carrots float). Pour in the water slowly and carefully.
3. Add the chicken stock powder, thyme, and maple syrup. 
4. Place a cartouche on top of the carrots and simmer for 15-20 min. 
5. Serve on a long plate and top with Parm and black pepper.

Enjoy!