Ingredients
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground black pepper
- Salt, pinch
- 1/4 cup oil (peanut oil)
- 3 tablespoons unsalted butter (divided)
- 1 pound carrots (peeled and sliced diagonally 1/2-inch thick, 4 carrots)
- Fresh gingerroot (1 piece, 3/4 inch, peeled and sliced into thin matchstick strips)
- 2 tablespoons whiskey (Irish whiskey)
- 1/2 cup chicken broth (or vegetable stock)
How to Make
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Step 1: Combine sugar, pepper and salt. Set aside.
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Step 2: 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.
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Step 3: 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.
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Step 4: Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy.
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Step 5: Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
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Step 6: Serve immediately.
We hope you enjoy this recipe!
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