Maple Glazed CarrotsMaple Glazed Carrots

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.

12 large carrots, peeled
8 tbsp. butter
14 cup maple syrup
Fresh lemon juice
Salt and freshly ground black pepper
1 tbsp. fresh thyme leaves

Cut carrots into 2″ lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips. Melt butter in a large heavy sauté pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes. Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well. Serves 8.


Garlic Mashed PotatoesGarlic Mashed Potatoes

1 head of garlic
1 Tbsp olive oil
2 pounds potatoes
1/3 cup cream
3 Tbsp butter


Preheat the oven to 400°F. Peel 10 cloves of garlic and lay on bake pan drizzled with garlic oil. Wrap lightly in aluminum foil. Bake for 30 to 40 minutes, or until the cloves feel soft to the touch and are beginning to brown.  Remove from the oven and let cool. While the garlic is roasting, peel and chop the potatoes into 1-inch chunks. Place potatoes in a medium saucepan, add 1/2 teaspoon salt, cover with cold water. Bring the pot to a boil, reduce to a simmer, and simmer your potatoes until tender when pierced with a fork, about 15 minutes. Warm the cream and melt the butter together, either in a small pan on the stovetop or in a bowl in the microwave. Drain the pot with the potatoes and put it back on the stovetop over low heat. Put the drained potatoes back in the pot. Squeeze the roasted garlic into the potatoes and begin mashing with a potato masher or a large fork. Add the cream and butter and mash until the potatoes are the consistency you prefer. Taste for salt and add some if needed. Cook time: 40 minutes. Serves 4-6.