Method
Blanch (parcook) carrots in lightly salted simmering water until tender but still firm. Remove and immediately submerge in ice water. When well chilled, drain and reserve. Melt butter in a large sauté pan over medium heat. Add shallot and orange zest, sauté briefly. Add carrots and sauté until well heated. Add walnuts, parsley and maple syrup. Simmer for 2 - 3 minutes. Season with salt and fresh ground black pepper. Transfer to a warm bowl or platter for service.

Makes 4 - 6 servings

Chef Larry's Notes
Batonette is thick matchstick cut, 3 inches long and 1/4 inch thick. This shape and size holds up well to cooking. This recipe can also be made with coin cut or bias cut carrots.

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