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I like to use smaller carrots for this. If the carrots are too long for your steamer basket, cut them in half crosswise. The carrots are naturally sweet, so there is no need to increase the maple syrup in the recipe. You can glaze three times as many carrots with the same amount of butter and maple syrup.

6 medium sized carrots
1 Tbsp butter
1 Tbsp real maple syrup
sprinkling of salt
freshly squeezed lemon juice

• Peel the carrots and cut off the ends.
• Cut the carrots lengthwise into two or three pieces depending on the thickness. Cut uniformly so carrots can cook at the same rate.
• Steam the carrots in a steamer basket, but only to el dente. They will be so hot they will continue to soften even after you drain them. [Some people plunge them into ice water at this point to stop the cooking, but if you time it well, there is no need to do this.]
• Melt 1 Tbsp butter in a non-stick fry pan.
• Drain the carrots and quickly transfer them to the fry pan.
• Add 1 Tbsp maple syrup, a sprinkling of salt and squeeze a bit of lemon over them.
• Gently sauté the carrots until the sauce have reduced to a glaze.
• Remove from heat and serve immediately.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!