Bourbon Glazed Carrots and Parsnips

This recipe uses a similar technique as Cumin Spiced Carrots — cooking/steaming the carrots and parsnips in a liquid that then reduces into a sweet glaze.  This recipe uses bourbon (or whisky) and brown sugar as the liquid, and comes from Food and Wine, recommended by our friend Kim.

Bourbon Glazed Carrots and Parsnips

  • 4 Tbs butter
  • 1/2 cup bourbon
  • 1/4 cup light brown sugar
  • 2 lbs carrots, peeled and cut into 2-by-1/2-inch sticks
  • 1 lb tender young parsnips, peeled and cut into 2-by-1/2-inch sticks
  • Salt and pepper

Melt the butter in a large saute pan or skillet over medium heat.  Add the bourbon, brown sugar, salt and pepper and combine.  Add the carrot and parsnips, cover, and cook for about 10 minutes so the vegetables steam.  Remove the lid and cook until the vegetables are tender and sauce is reduced to a sticky glaze.

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