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
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
