BROWN BUTTER-GLAZED CARROTS

Using a classic French technique for creating tender, flavourful carrots, this version includes browning the butter and topping the carrots with toasted pecans and chives for something familiar yet deliciously unexpected. ¼ cup (60 mL) unsalted butter

2 lbs (905 g) medium-sized carrots

(about 10), trimmed, peeled and cut on a deep diagonal

1 cup (250 mL) vegetable stock

Salt and pepper to taste

½ cup (125 mL) toasted pecan pieces, finely chopped

½ bunch snipped chives, about ¼ cup (60 mL)

1 Melt butter in a medium pot over medium heat until it goes slightly brown and smells nutty, 2 to 3 minutes. Add carrots and stir to coat. Add stock and bring to a boil, lower to medium-low and cover pot. Continue cooking for 8 to 10 minutes, or until carrots are just tender.

2 Uncover and turn up heat to high, stirring until carrots are glossy and glazed and cooked through, 6 to 8 additional minutes. There should be no liquid left. Taste for salt and pepper and season accordingly. Remove from heat and toss with pecans and chives.

Serves 8