Try this Maple Glazed Carrots recipe, or contribute your own.
- Carbohydrate 9.02763453851546 g
- Cholesterol 7.62578125327025 mg
- Fat 2.9276384387749 g
- Fiber 0.388187505239937 g
- Protein 0.349479687780562 g
- Saturated Fat 1.82863781328658 g
- Serving Size 1 1 serving (301g)
- Sodium 24.0585781367722 mg
- Sugar 8.63944703327552 g
- Trans Fat 0.233807812613739 g
- Calories 60 calories
Step-by-step
- Wash, peel and slice the carrots thickly on the diagonal.
- Put the carrots, raisins, and water in the Instant Pot. Close the lid and set the valve to pressure cooking position.
- Cook for 4 minutes on Manual at pressure. When time is up, open the Instant Pot by quick releasing pressure through the valve.
- Strain the carrots. While the carrots are straining, in the still-warm pressure melt the butter and maple syrup.
- Mix well, tumble in the strained carrots and raisins and delicately coat with the butter and maple sauce.
- Serve with freshly cracked pepper. Enjoy!
Vibrant orange roots emerge from the pressure cooker tender yet holding their diagonal cuts, coated in a glossy, translucent reduction of maple and butter that balances earthy sweetness with a sharp hit of black pepper. Utilizing a pressure cooker changes how moisture behaves, allowing two pounds of thick slices to soften uniformly in just four minutes without requiring lengthy simmering on a stovetop.
- Fresh carrots offer structural integrity and a crisp snap before cooking, whereas frozen or pre-cut alternatives often contain excess surface moisture that can dilute the maple syrup and butter emulsion during the quick-release phase.
- Thick diagonal cuts maximize surface area while preventing the vegetables from turning mushy under high pressure, a common pitfall when pieces are sliced too thin or unevenly.
- To substitute the dairy butter for a vegan alternative, use a 1:1 ratio of plant-based stick margarine or coconut oil, keeping in mind that solid fats at room temperature yield the best sheen when melted in the residual pot warmth.
- Soaking dried raisins in warm water for ten minutes prior to combining them with the roots helps plump the fruit, ensuring they match the tender texture of the cooked carrots rather than remaining chewy.
Adjusting pressure cooking times by even one minute alters the final starch conversion significantly, so monitor the release valve carefully. Plant-based variations require no modification to the core technique beyond swapping the fat component.
