A bit over a year ago I received an email from Katie Webster of Healthy Seasonal Recipes, a healthy food blogger I’d been secretly crushing on for a while. I’ve always been drawn to her work. Her recipes are fresh, healthy and uncomplicated and her beautifully lit photography draws you right in. Katie asked if I’d guest post on her blog because she was busy writing a cookbook! I was beyond thrilled and honored. Since then, we’ve met up a couple of times and have become fast friends.
Katie’s book, Maple is everything I knew it would be and more. It’s one of those cookbooks you bookmark to bits because you just want to make it all! It’s filled with a diverse collection of sweet and savory recipes, featuring…maple, of course. The photography is dreamy with lovely shots of each recipe and glimpses of her life in Vermont where she and her family enjoy sugar making…or making maple syrup to the rest of us! Katie shows us, through her recipes and knowledgeable instruction, just how versatile maple really is and how deliciously this healthy alternative to processed sugar can be used.
I love this simple carrot recipe from Katie’s book. It comes together so quickly making it perfect for a weeknight side dish, but special enough for the holidays. The slight sweetness from the maple is complimented by a hint of cinnamon and that little bit of apple cider vinegar.
I could not be more proud of my dear friend and all of the love and hard work that went into her first book. I hope you’ll take a peek and enjoy creating some sweet mapley memories from Katie’s book, Maple.
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- 1 tablespoon unsalted butter
- 1 medium shallot, minced
- ¼ cup water
- ¼ cup dark pure maple syrup
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground cinnamon
- 5 cups sliced carrots, about ¼ inch thick
- 4 teaspoons apple cider vinegar
- Melt the butter in a large skillet over medium-high heat. Add the shallot and cook for 1 to 2 minutes. Add the water, syrup, salt and cinnamon. Increase the heat to high and bring to a boil. Add the carrots and reduce the heat to simmer, stirring occasionally.
- Cover and simmer for 4 to 6 minutes or until the carrots are crisp-tender. Remove the lid and stir in the vinegar. Increase the heat to medium-high and continue cooking for 3 to 5 minutes, until the liquid has thickened and the carrots are coated.
- Serve warm.
Oh my sweet friend. What a lovely post. Thank you so much for sharing Maple with your readers. I am so glad you love it too. Hugs!
Katie, it’s my pleasure, really. I can’t tell you how much I’m enjoying your book. I’m making your Sweet Potato and Peanut Soup tonight! xoxo
Sometimes the tastiest dishes are the simple ones that highlight what’s fresh and seasonal. Katie’s cookbook looks gorgeous.
I absolutely agree, Karen. Yes…you’ll love her book…I’m cooking my way through it and loving it!