Bring water and salt to boiling in a medium size heavy saucepan.
Add carrots; return to boiling.
Cover; simmer 15 minutes or until carrots are just tender.
Drain thoroughly.
Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat 2 to 3 minutes or until bubbly and caramel-like in consistency.
Add carrots; toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.
Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.
In a small saucepan over medium heat, combine the mustard, salt, pepper, maple syrup, garlic and rosemary. Bring to a simmer and cook for 5 minutes.
Remove the pan from the heat and slowly stir in the whiskey. Return the pan to the heat and simmer for another 10 minutes, or until thick and syrupy. Set aside but keep in a warm place.
Bring a large saucepan of water to a boil. Add the carrots and cook until just tender, for about 5 minutes. Drain the carrots, then return them to the saucepan. Add the glaze and toss gently to coat.
Place the carrots in a saucepan, and cover
o a boil in the maple syrup water.
Reduce the heat
In a medium saucepan, combine carrots, water, ginger and margarine.
Cover and cook on medium, for 15 minutes until carrots are almost tender.
Add maple syrup, vinegar, salt and pepper to taste, and heat to boiling.
Boil 8-10 minutes, stirring frequently, or until carrots are at desired tenderness and and coated with glaze.
Slice carrots and cook until tender.
Melt butter; add maple syrup and ginger.
Simmer carrots in maple syrup mixture until glazed and hot.
Put the carrots into a medium pan with half the butter or margarine (25 gr), and half the honey or maple syrup(1 tbsp), and a pinch of salt, then add the water.
Bring to the boil, uncovered, and cook rapidly until the water has all but evaporated, and the carrots are tender, about 8 minutes.
Add the remaining butter or margarine, and the rest of the honey or maple syrup, and cook until a thick syrup forms to coat the carrots, 3 - 4 minutes longer.
Serve sprinkled with the sesame seeds.
Slice and cook the carrots until tender; melt the butter and add ginger and maple syrup to the butter.
Simmer the carrots and the syrup mixture until glazed.
Stir frequently.
1/2 cups water, carrots, 4 tablespoons butter, sugar, and
ogether orange zest, orange juice, maple syrup, and cornstarch mixture; set aside
Bring water to a boil; add carrots.
Cook until tender. Meanwhile, in a skillet over low heat, cook maple syrup, butter, marjoram, salt and pepper until bubbly and caramel-like.
Drain carrots; place in a bowl.
Pour sauce over and serve hot.
Can be done ahead and simply reheated.
he brown sugar. Pour the maple syrup and chicken broth into a
Return pork to cooker with maple syrup, orange juice and stock; secure
Pare and cut carrots very thin.
Put with margarine in frying pan.
Cover, but stir them often.
When getting soft, add the brown sugar or maple syrup.
Watch closely.
Cook until tender.
nd set aside. Combine mustard, maple syrup, and vinegar in a small
Combine the syrup, stock, mustard and orange juice in a Dutch oven. Add the lamb; turn to coat in the syrup mixture.
Bring to a boil. Reduce the heat to low; cover and simmer the lamb, turning every 20 mins, for about 2 hours or until the lamb is tender.
Serve the lamb with roast potatoes and wilted baby spinach leaves, if desired.
Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix
In a medium bowl, combine maple syrup, Dijon mustard, cider vinegar, and soy sauce.
Spread mixture over pork roast and place in a shallow baking dish.
Roast pork in a 350F oven about 1 1/4 hours or until internal temperature reaches 160F, basting with sauce occasionally.
Remove roast from the oven and let stand for 10 minutes before serving.
Slice roast and and smother with sauce.
USE REAL BUTTER AND PURE MAPLE SYRUP (DON'T EVEN THINK ABOUT