Heat butter, brown sugar, maple syrup and salt in a large nonstick skillet over medium heat just until butter is melted. Add carrot; toss to coat. Cover and cook over medium-low heat for 15 to 20 minutes or until carrots are crisp-tender and golden brown.
Recipe
Author
Hy-Vee Seasons
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Description
Warm glazed carrots sit on top of a bed of creamy, whipped cottage cheese. This sweet and savory dish is cooked on the stovetop to make room in the oven for your holiday turkey.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 ½ lbs. carrots, peeled, halved crosswise and cut into ¼-in.-thick sticks | ||
| ¼ c. Hy-Vee unsalted butters | ||
| 2 tbsp. . packed Hy-Vee brown sugar | ||
| 2 tbsp. Hy-Vee Select 100% pure maple syrup | ||
| ½ tsp. Hy-Vee salt | ||
| 1 ½ c. That’s Smart small curd 4% milkfat cottage cheese | ||
| Hy-Vee pecan pieces, toasted; for garnish | ||
| Italian parsley, for garnish |
Things To Grab
- Large nonstick skillet
- Wooden or silicone spoon
- Food processor
- Serving platter
Directions
Meanwhile, place cottage cheese in food processor. Cover and process on high for 1 to 2 minutes or until smooth. Pour onto a serving platter.
To serve, arrange carrots on top of whipped cottage cheese. Garnish with toasted chopped pecans and parsley, if desired.