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.
CHEF JOHN'S BOURBON GLAZED CARROTS
These butter-soaked bourbon-glazed carrots are the greatest special-occasion carrot side dish of all time. Sweet, savory, and oh so glossy.
Provided by Chef John
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a heavy skillet over medium-high heat.
- When butter foams up, add carrots. Season with salt and cook, stirring, until liquid from carrots evaporates and carrots begin to brown around the edges, 5 or 6 minutes.
- Reduce heat to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is almost evaporated, about 2 minutes.
- Sprinkle in brown sugar. Stir until carrots are almost cooked through, about 5 minutes.
- When carrots are nearly tender, raise heat to medium-high to thicken the glaze, 15 to 30 seconds.
- Season with cayenne pepper and ground black pepper. Transfer to serving dish and garnish with fresh thyme leaves, if desired.
Nutrition Facts : Calories 292.1 calories, Carbohydrate 26.7 g, Cholesterol 40.7 mg, Fat 15.7 g, Fiber 4.3 g, Protein 1.6 g, SaturatedFat 9.8 g, Sodium 410.9 mg, Sugar 19 g
KAHLUA CARROTS
Yes, this uses canned carrots, you could make with fresh, but why bother? This is my favorite way serve carrots, and I am often asked to make it.
Provided by Deborah1
Categories Vegetable
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in medium saucepan.
- Add brown sugar and Kahlua, stirring over medium heat to dissolve the brown sugar.
- Add the carrots and stir to coat.
- Cover and continue to cook over medium heat, stirring occasionally, until heated through, about 5 minutes.
BRANDY-GLAZED CARROTS
Carrots sport a light brandy sauce for a beautiful side with mass appeal. -Tammy Landry, Saucier, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add carrots. Cover and cook for 5-9 minutes or until crisp-tender. Drain and set aside., In the same skillet, cook butter and honey over medium heat until butter is melted. Remove from heat; stir in brandy. Bring to a boil; cook until liquid is reduced to about 1/2 cup. Add the carrots, parsley, salt and pepper; heat through.
Nutrition Facts : Calories 153 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 242mg sodium, Carbohydrate 21g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein.
CHEF JOHN'S DRUNKEN NOODLES
I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory on how this dish got its name. The other theory is that it got its name because at one point it was made with wine - but that's not as entertaining! Serve garnished with Thai basil and lime, if desired.
Provided by Chef John
Categories Thai Main Dishes
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
- Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
- Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture. Add Chinese broccoli stems and stir-fry until tender, about 2 minutes. Add Chinese broccoli leaves and stir-fry until wilted.
- Add drunken noodle sauce and sliced green onions and mix. Cook until sauce begins to simmer. Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
- Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.
Nutrition Facts : Calories 341.2 calories, Carbohydrate 61.2 g, Fat 8.5 g, Fiber 1.6 g, Protein 4.8 g, SaturatedFat 1.3 g, Sodium 1392.8 mg
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