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
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.
DRUNKEN CARROTS
I also use this recipe for baked sweet potatoes fries. This makes an excellent glaze.
Provided by Linda Smith
Categories Vegetables
Time 1h15m
Number Of Ingredients 3
Steps:
- 1. Spay a square baking dish
- 2. Bake in 350 for 45 minutes
- 3. Mix brown sugar and whiskey pour over carrots
- 4. Return to oven bake 10 more minutes. Serve !
DRUNKEN CHICKEN ...HEAVY ON THE SAUCE!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Liberally sprinkle the chicken with salt and pepper.
- Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal.
- To serve, top with the remaining herbs and pine nuts and serve with warm bread.
3-INGREDIENT ROASTED CARROTS WITH PISTACHIO PESTO
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Provided by Molly Baz
Categories Carrot Pistachio Basil Side Roast Sauce Spring 3-Ingredient Recipes Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Toss carrots with 2 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Roast, tossing occasionally, until carrots are golden brown and tender, 25-35 minutes. Let cool.
- Meanwhile, pulse 1/4 cup pistachios in a food processor until a coarse paste forms. Add carrot tops and 2 cups basil. Pulse until a coarse purée forms. Add remaining 1/2 cup oil and pulse until combined; season with remaining 1/2 tsp. salt and 1/2 tsp. pepper.
- Transfer carrots to a platter. Drizzle with pesto, then top with basil leaves and remaining 1/4 cup pistachios.
PAD KEE MAO (DRUNKEN NOODLES)
This delicious Thai recipe is my take on the top 5 pad kee mao recipes on the net! Adjusted to taste like our favorite nearby Thai place, this recipe was a big hit with the family and did not make it through the night.
Provided by A22F
Categories World Cuisine Recipes Asian Thai
Time 1h
Yield 8
Number Of Ingredients 23
Steps:
- Combine habanero pepper, olive oil, vinegar, and soy sauce for pepper sauce in a small bowl; set aside.
- Combine fish sauce, oyster sauce, soy sauce, brown sugar, sesame oil, and white pepper for noodle sauce in another bowl; stir until sugar has dissolved and set aside.
- Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with cold water and leave in a colander until well drained.
- Meanwhile, combine ginger, garlic, and basil in a small bowl.
- Slice scallion greens and put in a small bowl for garnishing. Slice scallion whites and put in another bowl with bok choy, snow peas, bean sprouts, bell pepper, and onion.
- Heat oil in a wok or pan over medium-high heat until searing hot, but barley smoking. Add chicken; sear quickly on both sides until 90% cooked, 2 to 3 minutes. Transfer chicken to a clean bowl. If the wok was hot enough when you added the chicken, there should be little to no residue on the bottom. If there is, wash or switch pans before continuing.
- Add a small splash of oil to the wok. Dump in the ginger mixture with 1/4 teaspoon of the pepper sauce. Cook for 30 seconds. Add the bowl of vegetables; cook, stirring frequently and scraping the bottom of the wok, until tender, 1 to 2 minutes. Return chicken to the wok and stir-fry until cooked through, 30 seconds to 1 minutes. Add noodles and fish sauce; cook until heated through, 1 to 2 minutes.
- Taste and add 1/4 teaspoons pepper sauce until a good level of spice has been achieved. Cook and stir until everything is well coated in sauce and takes on a light brown color, 1 to 2 minutes more.
- Garnish with scallion greens and serve with lime wedges and remaining pepper sauce.
Nutrition Facts : Calories 524.7 calories, Carbohydrate 62.2 g, Cholesterol 73.2 mg, Fat 15.1 g, Fiber 4.6 g, Protein 34.4 g, SaturatedFat 2.7 g, Sodium 1290.4 mg, Sugar 9.1 g
More about "drunken carrots recipes"
MAPLE BOURBON GLAZED CARROTS - THE …
From theendlessmeal.com
5/5 (52)Total Time 20 minsCategory Side DishCalories 235 per serving
- Add the carrots to a large frying pan over medium-high heat. Add 2 tablespoons of water and bring it to a boil. Cook the carrots with the lid off until the water has evaporated and the pan is dry, about 5 minutes.
- Add the bourbon, maple syrup, butter, sea salt, and (if using) the cayenne to the pan and bring to a boil. Let the carrots cook, stirring gently several times, until the maple syrup and bourbon reduce to become a glaze that coats the carrots.
- Optional step: continue to cook the carrots for 3-4 minutes more. Watch the pan closely as it is very easy to burn the glaze at this point. Stir the carrots every 15-20 seconds and remove the pan from the heat as soon as you see the glaze begin to darken.
WHISKEY-GLAZED CARROTS - THE PIONEER …
From thepioneerwoman.com
Estimated Reading Time 6 mins
WHISKEY-GLAZED CARROTS - OH, MRS. TUCKER!
From ohmrstucker.com
Reviews 37Estimated Reading Time 3 mins
DRUNKEN NOODLES (PAD KEE MAO) | - TASTES …
From tastesbetterfromscratch.com
BETTER THAN TAKEOUT THAI DRUNKEN NOODLES. - HALF BAKED HARVEST
From halfbakedharvest.com
DRUNKEN CARROTS RECIPES
From tfrecipes.com
PEPPERCORN CARROT CAKE WITH DRUNKEN GOLDEN RAISINS & CREAM …
From darlingdownsouth.com
HEALTHY DRUNKEN NOODLES RECIPE | MY CRAZY GOOD LIFE
From mycrazygoodlife.com
IRISH ROAST CHICKEN WITH DRUNKEN CARROTS · ERIN BRIGHTON
From campbrighton.com
GLAZED CARROTS WITH PISTACHIOS - BETTER HOMES & GARDENS
From bhg.com
RECIPE: DRUNKEN CARROTS STEP BY STEP WITH PICTURES | HANDY.RECIPES
From handy.recipes
BLACKENED CARROTS WITH DAIKON RECIPE | BON APPéTIT
From bonappetit.com
THAI BEEF DRUNKEN NOODLES - WHOLESOMELICIOUS
From wholesomelicious.com
INA GARTEN'S SECRET TO MAKING ROASTED CARROTS TASTE DELISH
From wellandgood.com
GLAZED JULIENNE CARROTS RECIPE | MYRECIPES
From myrecipes.com
DRUNKEN NOODLES RECIPE - MASHED.COM
From mashed.com
GLAZED CARROTS | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
You'll also love