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Ingredients

1 lb. Carrots, batonette cut
2 tsp. Butter
1/2 tsp. Shallot, minced
1/6 tsp. Garlic, finely minced
1/2 cup. Granny Smith Apple, peeled, cored, small dice
1 tbsp. Pecans, chopped
1 tsp. Parsley, chopped
1/4 cup Maple syrup
Salt to season
Fresh ground black pepper to season

Method
Blanch (par-cook) carrots in lightly salted simmering water until tender but still firm (al dente) Remove and immediately submerge in ice water. When well chilled, drain and reserve.

Melt butter in a large saute pan over medium heat. Add shallot and garlic, saute briefly. Add carrots and apples saute until well heated. Add pecans, parsley and maple syrup. Simmer for 2-3 minutes. Season with salt and pepper. Transfer to a warm bowl or platter for service.

Makes 4 - 6 Servings