CARROT RIBBONS WITH MAPLE ROSEMARY BUTTER

Use a vegetable peeler to create long ribbons of carrot. (Reserve centre pieces that are too difficult to peel evenly to use for another purpose.) 

Bring large pot of salted water to a boil; working in 3 to 4 batches, blanch carrot ribbons for 2 minutes. Transfer ribbons to bowl of ice water to stop the cooking process. Drain and spread on large baking sheet lined with a clean tea towel to blot dry. (Make-ahead: Reserve in refrigerator for up to 2 days. Bring to room temperature or add a little extra time to the sauté.) 

Combine butter, maple syrup, lemon juice and rosemary in wok or large, deep skillet over medium heat. Once foamy, add carrot ribbons and cook, tossing, for 5 minutes or until ribbons are warmed through and coated with butter mixture. Season with salt and pepper (adjusting to taste). 

Serve ribbons warm, garnished with chives, if using. 

TIP: Replace rosemary with chopped fresh Longo’s Organic Sage if preferred.