WHISKEY-GLAZED CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat. Add half the carrots and stir them around to brown them quickly, about 1 minute. Remove to a plate and repeat with the remaining carrots.
- Pour the whiskey into the skillet, taking care if you're cooking over an open flame. Let the whiskey bubble up and cook until slightly reduced, about 3 minutes. Reduce the heat to medium low, add the other 1/2 stick of butter and stir it around until it's melted. Stir in the brown sugar and some salt and pepper. Add the leaves from 1 of the sprigs of thyme, then add the carrots. Reduce the heat to low, place the lid on the skillet and cook for 5 minutes. Remove the lid and cook for another 5 minutes.
- Serve garnished with the remaining thyme sprig.
IRISH STICKY CARROTS WITH WHISKEY-GINGER GLAZE
Make and share this Irish Sticky Carrots With Whiskey-Ginger Glaze recipe from Food.com.
Provided by GingerlyJ
Categories Vegetable
Time 20m
Yield 4 carrots, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel carrots and slice into 1/2 inch circles.
- peel ginger and cut into matchstick sized strips.
- Combine sugar, pepper, and salt.
- heat the oil and half of the butter in a large skillet.
- add the carrots and sprinkle with sugar mixture.
- cook 3 minutes.
- turn slices with tongs.
- when browned on both sides and starting to blacken at the edges transfer carrots to a plate.
- clean skillet with a paper towel.
- and ginger and cook 2 minutes.
- add to the carrots.
- add remaining butter, whiskey and stock bring to a boil and cook 3 minutes until syrupy.
- return carrots and ginger to skillet and mix well with syrup.
Nutrition Facts : Calories 258.1, Fat 22.7, SaturatedFat 7.9, Cholesterol 23.8, Sodium 1331.7, Carbohydrate 9.3, Fiber 2.1, Sugar 5, Protein 1.6
GLAZED CARROTS WITH IRISH WHISKEY AND GINGER
Make and share this Glazed Carrots With Irish Whiskey and Ginger recipe from Food.com.
Provided by Outta Here
Categories Vegetable
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 503.8, Fat 45, SaturatedFat 15.7, Cholesterol 45.8, Sodium 366, Carbohydrate 16.5, Fiber 4.2, Sugar 9.1, Protein 2.8
IRISH MIST WHISKEY CARROTS
Make and share this Irish Mist Whiskey Carrots recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter.
- Add carrots.
- Cook for a minute.
- Remove from heat.
- Add whiskey OFF the stove.
- Add brown sugar.
- Return to stove.
- Cook covered for 5 minutes or until carrots are as tender as you like them.
Nutrition Facts : Calories 245.9, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 177.1, Carbohydrate 32.5, Fiber 4.2, Sugar 25, Protein 1.5
CORNED BEEF AND CARROTS WITH MARMALADE-WHISKEY GLAZE
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Provided by Bon Appétit Test Kitchen
Categories Beef Citrus Mustard Vegetable Roast Low Fat St. Patrick's Day Whiskey Family Reunion Party Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Coat large rimmed baking sheet with nonstick spray. Boil next 3 ingredients in saucepan until reduced to generous 3/4 cup, stirring often, about 7 minutes. Mix in 1 tablespoon mustard.
- Generously brush corned beef all over with glaze; place in center of prepared sheet. Toss carrots and 1/4 cup glaze in large bowl to coat; place around beef. Sprinkle carrots with salt and pepper. Roast until carrots are tender and beef is golden, brushing occasionally with more glaze, about 35 minutes. Transfer to platter, garnish with parsley, and serve with Dijon mustard.
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