Tuesday, August 24, 2010
Oh these babies are good. Really, really good. Pioneer Woman's whiskey-glazed carrots are serious business. The glaze is a big glorious bowl full of sugary, buttery booze. Or boozey, sugary butter. Or buttery, boozey sugar. Whatever. You'll have to work hard to resist licking this bowl. These came together in about ten minutes. I would make these for a holiday dinner in a heartbeat. On this particular night, they were kind of the main course, because the meat I was cooking just wasn't fast enough for these babies. We had the meat later for dessert.
Here's what to do:
From Pioneer Woman
1 stick butter, divided
2-3 pounds carrots, peeled and thickly sliced
½ cup Jack Daniels
¾ cup brown sugar
½ tsp salt
Freshly ground black pepper, to taste
1. In a skillet, heat 1 tablespoon butter over high heat.
2. Add carrots in batches cooking for just a minute or two until they start to brown. Set aside.
3. Add whiskey to skillet and allow to evaporate for 30 seconds. Reduce heat to medium and add the rest of the butter.
4. Once butter has melted, sprinkle in brown sugar. Stir to combine and return the carrots to the skillet.
5. Cover and cook for about 5 more minutes.
6. Uncover and add slat and pepper. Cook until carrots are tender and glaze is thickened.
7. Serve immediately sprinkled with chopped chives.
Pairs nicely with a readiness to consume more carrots than is reasonable.