It’s Maple Syrup Season in southern Ontario! This is a very special time of year for any of us who grew up in a rural area that produces the precious sweet commodity. There is nothing else like the first taste of fresh maple syrup each spring!
Our fascination with the exquisite flavour is a thing that people who didn’t grow up with it don’t seem to totally understand. Some even think that the imitation stuff sold in grocery stores is an acceptable replacement! Pure maple syrup is even better outdoors on pancakes with breakfast sausage at one of the many maple syrup festivals held from mid-February to the end of April.
Today’s recipe uses maple syrup in an unusual way. It is basically a variation of the Glazed Carrots in How to Cook Everything by Mark Bittman. As the title implies, it’s a big book with not much left out! I like the way Mark gives many variations on his basic recipes. He’s also good at keeping the number of dishes used in preparation to a minimum.
With that in mind, I’m adding a tag to recipes in the blog that adhere to the criteria of One-Pot Wonder. We all lead busy lives and appreciate ease of preparation, especially for weeknight dinners. For those of us who live and travel in RV’s, work space and storage space are limited. Many of us don’t have a dishwasher, so we appreciate simple preparation techniques. Therefore, I’m tagging recipes that are mixed in one pot, one pan, or one mixing bowl One-Pot Wonders. Occasionally, the one bowl might be a food processor or a blender, but that will sometimes be optional. There will still be chopping and prep work required, because, after all, we are using real, wholesome food!
One such One-Pot Wonder is Maple Glazed Carrots with Pecans.
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