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    You are in: Home / Recipes / Maple Glazed Julienned Carrots With Steamed Asparagus Recipe
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    Maple Glazed Julienned Carrots With Steamed Asparagus

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Hag chef's Note:

    A fancy presentation for a simple vegetable. Looks very pretty on the plate.

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    Units: US | Metric


    1. 1
      Using a julienne peeler, julienne the carrots. I hold the large part of the carrot, and pull the peeler down the length of the carrot. Just keep peeling/julienning the carrots until you can't hold the carrot any more. The carrots will be long and spaghetti like. You will have a chunk left, just grate that for other uses, or discard.
    2. 2
      Prepare the asparagus: Trim the ends of the asparagus and wash. Peel the bottoms if they are tough.
    3. 3
      Bring some salted water to a boil in an asparagus steamer, or 12" saute pan with a lid.
    4. 4
      Cook the asparagus, covered, until tender crisp, about 3-5 minutes. Drain, and season with salt and pepper, and 1 teaspoon of the butter.
    5. 5
      Meanwhile, bring some salted water to a boil in a large saucepan.
    6. 6
      Add the carrots, and cook, covered, for 4-6 minutes, or until just tender crisp.
    7. 7
      Drain, and set aside. Melt the remaining butter in the saucepan, add the maple syrup, 1/4 teaspoon of salt and a pinch of white pepper. Add the carrots and toss.
    8. 8
      To serve: put a pile of the carrots on the plate, and lay 3 to 5 asparagus spears over the top.

    Ratings & Reviews:


    Nutritional Facts for Maple Glazed Julienned Carrots With Steamed Asparagus

    Serving Size: 1 (104 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 73.3
    Calories from Fat 20
    Total Fat 2.2 g
    Saturated Fat 1.2 g
    Cholesterol 5.0 mg
    Sodium 185.7 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 3.4 g
    Sugars 7.0 g
    Protein 1.8 g

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