Glazed Carrots With Irish Whiskey and Ginger
Sweet carrots with a hint of Irish Whiskey make these a special treat for St. Patrick's day - or all year long.
|1/2 teaspoon||ground black pepper|
|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.