Boozy bourbon carrots

Bourbon carrots

From “Betty Rosbottom’s Cooking School Cookbook”

This recipe had me at bourbon, so I figured I’d give boozy carrots a go.

Ingredients

1½ pounds carrots, peeled, sliced diagonally ¼-inch thick

1 tablespoon granulated sugar

3 ½ tablespoon butter, divided

½ teaspoon salt

1½ cups water

2 tablespoons dark brown sugar

2 tablespoons bourbon

1½ tablespoons chopped fresh parsley

Method

In a heavy saucepan, bring to a boil the carrots, granulated sugar, 1½ tablespoons of butter, salt, and water. Reduce heat to a simmer, cover and cook until just tender, about 10 to 15 minutes. Drain. Salt and pepper to taste.

In a large skillet, heat remaining butter and brown sugar over medium high heat, stirring until sugar is dissolved. Add carrots, stirring to coat well. Add bourbon and cook a few minutes more. Garnish with parsley.

I used a mix of colors of carrots from the farmers market.

Rating: The sauce is wonderfully boozy, but it doesn’t seem to really stick to the carrots. The carrots are fine, and the sauce divine, but it would be better if they melded a bit more.