buckwheat baby with salted caramel syrup

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Step by step

5 steps

1
Place the carrots in a saucepan, and cover with salted water; bring to a boil, and cook until just fork-tender (about 13-15 minutes, don't overcook!).
2
Drain the carrots, then submerge under ice water or very cold water.
3
Drain very well (I pat them dry with a paper towel) and place in a ziploc plastic storage bag or bowl covered with plastic wrap and refrigerate for up to 2 days.
4
Just before serving, melt butter in a large frypan over medium-high heat.
5
Add maple syrup and toss in cold carrots. Taste for salt and serve when it looks done.

Ingredient substitutions