About this Recipe

The maple syrup is produced in Canada and in
the United States. The most famous is that from French-speaking Quebec, but syrup from Vermont or Maine is also excellent. It is obtained from black, red and sugar maple and it take 40 liters
of sap to make 1 liter of syrup.

The maple tree has to be almost 40 years before it begins to produce sap. If you don’t have the maple syrup, you can use the honey. Chestnut honey, with a little bitter and toasted aftertaste is similar to maple syrup.


  • 1kg carrots (carrots of various colors
    if possible)
  • 1 tsp ground cumin
  • 1 heaping tsp maple syrup
  • 3tbsp extra virgin olive oil
  • salt




10 minutes

Cooking time

25 minutes


very easy


Peel the carrots, wash under running water and slice them. If you use them colored, keep separated the various colors. Pour the oil in a large pan, add the cumin and stir fry for a couple of minute over medium-low heat until all the aroma is released.

Add the carrots and, if you use them colored, start with that purple. Cook for a few minutes, then add them yellows, leave to cook for a couple of minutes, add them whites and after few minutes add also them oranges.

Stir fry all the carrots over high heat for 2 minutes, salt, turn down the heat and continue the cooking for about 25 minutes.

Five minutes before the carrots are done, very slowly pour the maple syrup over the carrots and mix well. Serve immediately.

Follow me on…



Temporary Bread Blog

Temporary Bread Blog logo

Panini al latte

My bread for you. My cooking web site temporaryBreadblog is waiting
for you

Pin It on Pinterest

Share This