Maple-Glazed Carrots

1. 1

   In a deep skillet, combine the carrots and chicken stock and season with salt and pepper.

2. 2

   Bring to a boil.

3. 3

   Cover and cook over moderate heat until the stock is reduced to 2/3 cup, about 10 minutes.

4. 4

   Add the maple syrup and simmer, stirring occasionally, until the sauce is sticky and the carrots are tender and well-coated, 7 to 8 minutes.

5. 5

   Stir in the anchovy until dissolved.

6. 6

   Remove the skillet from the heat and whisk in the butter one cube at a time.

7. 7

   Stir in the dill and season with salt.

No additional tips available.