Irish Whiskey Carrots Recipes

Steps:

• Peel carrots and slice into 1/2 inch circles.
• peel ginger and cut into matchstick sized strips.
• Combine sugar, pepper, and salt.
• heat the oil and half of the butter in a large skillet.
• add the carrots and sprinkle with sugar mixture.
• cook 3 minutes.
• turn slices with tongs.
• when browned on both sides and starting to blacken at the edges transfer carrots to a plate.
• clean skillet with a paper towel.
• and ginger and cook 2 minutes.
• add to the carrots.
• add remaining butter, whiskey and stock bring to a boil and cook 3 minutes until syrupy.
• return carrots and ginger to skillet and mix well with syrup.

Steps:

• Combine sugar, pepper and salt. Set aside.
• 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.
• 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.
• Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
• Serve immediately.

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.

Steps:

• Melt butter.
• Add carrots.
• Cook for a minute.
• Remove from heat.
• Add whiskey OFF the stove.
• Add brown sugar.
• Return to stove.
• Cook covered for 5 minutes or until carrots are as tender as you like them.

Steps:

• 1. Clean and peel carrots. Cut into rounds about 1/4-inch thick.
• 2. Combine mustard, salt, pepper, maple syrup, garlic, and rosemary in a small pan over a medium heat.
• 3. Cook for 5 minutes at a simmer. Remove pan from heat and stir in whiskey.
• 4. Return pan to heat and simmer for another 8 minutes. The syrup should be thick and bubbly. Set aside in a warm place. Do not allow to cool off.
• 5. Bring water to boil in a large pan over a high heat. Place carrots in boiling water and cook until tender. Drain carrots and place them in a serving dish.
• 6. Add syrup glaze to carrots and mix gently to coat. Makes about 6 servings.

Steps:

• 1. wash carrots, but do not peel
• 2. slice carrots into coins
• 3. melt butter in pan over medium heat
• 4. place carrots in the pan and let cook for 3 mins.
• 5. add the sugar and the holy water(irish whiskey)caver and let cook for another 15 mins. 'tis a great recipe!!