carrot beet

Glazed Tiny Carrots & Beets

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Glazed Tiny Carrots & Beets

Makes 4-6 Servings

This Lilliputian side dish is super cute and super tasty.

Glazed Tiny Carrots & Beets
INGREDIENTS
  • 100 Tiny Carrots (could substitute pieces of plain carrots)
  • 50 Tiny Beets (could substitute pieces of plain beets)
  • Micro Arugula
  • 2 tsp Salt
  • 2 tbsp Unsalted Butter
  • 2 strips Orange Zest
  • 2 tbsp Maple Syrup (we used Bourbon Barrel Aged Maple Syrup)

DIRECTIONS

1

Peel & wash the vegetables, pull off most of the tops so only a short length of stem remains (see photos).
2

Put the veggies in deep frying pans (one pan for carrots, one for beets).
3

Add enough water to cover, a tablespoon of butter, a tablespoon of maple syrup and a teaspoon of salt in each pan.
4

Boil over high heat, until the vegetables are tender and the water has evaporated (if the vegetables are close to being done, and there’s still a bunch of water, drain some of the water off).
5

When the water has reduced to a glaze, baste it over the vegetables.
6

Arrange the veggies on a platter or plates, top them with the micro arugula.Β  Serve.

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