Picture, if you will, a bunny trail. It’s very early Easter morning, but who should we find hopping down said bunny trail but Peter Cottontail himself. He’s busy delivering his last egg of the holiday and then he can head home for a much-deserved rest. And what will he be looking forward to eating when he arrives at his humble abode? Not eggs! He’s a bunny. He is craving carrots. And you will, too, when you smell this beautifully fragrant recipe for candy carrots cooking on your stove.
I don’t think it would be proper etiquette to have an Easter dinner without having some kind of carrot dish. It’s only right to reward the Easter bunny for all his hard work. So this recipe brings together the desires for your candied carrot cravings without the thick, syrupy sauce. This sauce is light, creamy, and smells so good it could be used for potpourri.
The secret to its amazing flavor and aroma is cardamom. If you’ve never used cardamom before, you’re in for a treat. It has a beautiful citrus-like flavor that adds a distinct, but subtle flavor to everything you add it to. You will really love the bouquet the finished dish provides.
My husband brought the leftovers of these carrots to work, and while he was heating his lunch in the microwave, coworkers were asking him what smelled so good. He told them what it was and that I would soon be posting the recipe on Girl and Her Kitchen. Well here it is, and not a moment too soon because I’m sure Mr. P. Cottontail will be expecting his carrots.
1 lb package of pre-sliced carrots (feel free to slice your own)
4 Tbs. butter
1 tsp cardamom seeds
1/2 tsp cinnamon
1 Tbs. brown sugar
1 Tbs. maple syrup
1 Tbs. chopped parsley
* I used cardamom pods in my picture but, the seeds are easier to work with so go ahead and get those.
Place carrot slices in a pot of salted water. Bring water to a boil, reduce heat to a bubbly simmer and cook about 20 to 25 minutes. You don’t want mushy carrots so don’t over cook.
In a small pot melt butter. Add in the cardamom and cinnamon. Cook for 1 minute to release the fragrance and oils from the cardamom. Add in brown sugar and maple syrup. Stir and cook until the brown sugar is melted. This is not a thick sauce so don’t expect it to become syrupy. Simmer on low for about 5 minutes. Add carrots and stir to combine. Simmer together for about five more minutes to blend the flavors. Pour into your serving dish, sprinkle with chopped parsley, and enjoy.
This is a dish any carrot lover will devour and is so inviting that even non-bunnies will be tempted to try it.