Glazed Carrots With Irish Whiskey and Ginger
photo by PalatablePastime
- Ready In:
- 1 teaspoon sugar
- 1⁄2 teaspoon ground black pepper
- 1 pinch salt
- 1⁄4 cup peanut oil
- 3 tablespoons unsalted butter, divided
- 4 large carrots, peeled and sliced diagonally 1/2-inch thick (about 1 pound)
- 3⁄4 inch fresh ginger, peeled and sliced into thin matchstick strips
- 2 tablespoons Irish whiskey
- 1⁄2 cup chicken broth (or vegetable stock)
- Combine sugar, pepper and salt. Set aside.
- Heat the oil and half of the butter in a large skillet. Add carrots in a single layer and sprinkle with sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce heat if necessary. When slightly browned on both sides, transfer to a plate.
- Clean skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots on the plate.
- Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
- Serve immediately.
Questions & Replies
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I couldn't get a pound of carrots in a single layer on the bottom of my largest pot, so I ended up stirring them around instead of flipping them. It took about 10 minutes for them to cook al dente. Cutting them on the diagonal made them look fancy and it wasn't any harder than cutting them into rounds. The flavor was great. For ZWT8
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