Produce trio: carrots

I almost didn’t do carrots, because really, carrots! They go in things! There they are, in things! Almost nobody ever says, “Carrots, oh how I need more ways to eat them,” because raw will do, or in most salads, and there you have that: carrots! And you can put them in lemony chicken soup, and you can put them in lamb stew, and you can put them in all the soups I haven’t written down, more or less, and in potpie with or without actual pie crust, with or without meat…carrots!

But the other night I made a new carrot thing that felt lovely and festive, so I thought I would write it down here. It even looks mostly like a recipe, with quantities and everything!

5-Spiced Maple Glazed Carrots
1#ish of carrots, peeled and cut on the diagonal–you might do this with what the store attempts to pass off as “baby carrots,” but really the full-size ones mostly have more complex flavor, so I recommend bothering
2 T butter
1/4 c. maple syrup
1/3 c. water
1 T 5-spice powder
chopped chives if they’re still in season

Melt the butter in a pan with a cover. Throw the carrots in and toss them around a bit. Add the rest of the ingredients except the chives. Bring to a boil and lower to a simmer, covering. Check every 5 minutes or so and stir; should take 10-20 minutes depending on how high your simmer is. When the sauce has almost reduced itself to a glaze, throw the chives in and cook a tiny bit more. Hurrah carrots.

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