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Chef John's Bourbon Glazed Carrots |
"These butter-soaked bourbon-glazed carrots are the finest unique-event carrot side dish of all time. Sweet, savory, and oh so glossy."
Ingredients :
- 1/2 cup butter
- 2 kilos carrots, peeled, reduce into equal-sized pieces
- 1/2 teaspoon salt, or more to flavor
- half of cup bourbon whiskey
- 1/three cup brown sugar
- 1 pinch cayenne pepper, or to flavor
- freshly floor black pepper to taste
- 2 sprigs fresh thyme leaves for garnish (non-obligatory)
Instructions :
Prep : 10M | Cook : 6M | Ready in : 25M |
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- Melt butter in a heavy skillet over medium-excessive warmth.
- When butter foams up, upload carrots. Season with salt and cook dinner, stirring, until liquid from carrots evaporates and carrots start to brown around the edges, five or 6 minutes.
- Reduce warmth to medium-low. Carefully pour in bourbon. Cook and stir until bourbon is nearly evaporated, approximately 2 minutes.
- Sprinkle in brown sugar. Stir till carrots are nearly cooked thru, approximately five mins.
- When carrots are almost smooth, improve 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 clean thyme leaves, if preferred.
Notes :
- Reynolds® Aluminum foil may be used to preserve food wet, cook it frivolously, and make smooth-up less difficult.
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