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