Recipe Sticky Carrots w/ Whiskey & Ginger Glaze

TastyReuben

Nosh 'n' Splosh
Staff member
Joined
15 Jul 2019
Local time
6:34 PM
Messages
27,647
Location
Ohio, US
Sticky Carrots w/ Whiskey & Ginger Glaze
Serves 2-3

Ingredients
1 tsp sugar
1/2 tsp black pepper
good pinch of sea salt flakes
1/4 cup peanut oil
3 TB salted butter
4 large carrots (about a pound), diagonally sliced into 1/2-inch circles
3/4-inch piece fresh ginger, sliced into matchstick strips
2 TB Irish whiskey
1/2 cup chicken stock or vegetable stock

Directions
Combine the sugar, pepper, and sea salt and set aside.

Heat the oil and half of the butter in a large skillet. Add the carrots in a single layer and sprinkle with the sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce the heat if necessary. When slightly browned on both sides and starting to blacken at the edges, transfer the carrots to a plate.

Clean the skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots.

Add the remaining butter, the whiskey, and stock. Bring to a boil, then simmer for 3 minutes or until syrupy. Return the carrots and ginger to the skillet, and swirl with the syrup for 1 minute. Serve immediately.

Recipe courtesy The Complete Irish Pub Cookbook

https://www.cookingbites.com/thread...enge-root-vegetables.23933/page-4#post-295127

 
There are several things I like about this recipe. Firstly the fact that the ginger is in matchsticks so it will really come to the fore in terms of taste and texture. Secondly, the following. Most recipes for glazed carrots wouldn't include this.

When slightly browned on both sides and starting to blacken at the edges, transfer the carrots to a plate.

And thirdly, of course, the use of whisky!
 
I like the fact that he didn't add a ton of sugar or other sweetener to it! Just a little tsp of sugar to balance out the whiskey.
 
Back
Top Bottom