AMAZING Ginger Whiskey Glazed Carrots Recipe - Global Bakes (2024)
Written by Tanya OttPublished on in Side Dish Recipes, UK and Ireland Recipes
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ThisGinger Whiskey Glazed Carrot recipe is sizzled in butter with snippets of ginger. The whiskey sauce reduces to a syrupy glaze with just a touch of Irishness!
Carrots are the perfect side dish for weeknight dinners for the family or for large groups for the holidays.
This Ginger Whiskey Glazed Carrot Recipe elevates the typical, overly sweet glazed carrots. The pepper adds just a bit of spice and the whiskey adds sophistication (although the alcohol burns off so these are suitable for kids too!)
This recipe is a true favorite in my house. I love the sweet but spicy contrast and I especially love how fast and easy they are to make!
The Perfect Side Dish
Carrots are the perfect side dish but they often get boring with the same old preparation.
These carrots are sizzled in butter and oil for a little extra texture on them. Then they swirled in a quick to make whiskey glaze that is delicious! The carrots still retain a slight crispness instead of turning into soft mush.
Plus, carrots are healthy and usually a favorite vegetable of children.
Have no fear, you can absolutely serve these Whiskey Glazed carrots to your kids! The alcohol burns off quickly and you can change the amount of spice to suit those at the dinner table.
How to make Ginger Whiskey Glazed Carrots
This side dish is ready in 10 to 15 minutes and are amazing with any meal. Here are the quick and easy instructions to make them.
Wash the carrots (I don’t bother to peel them. There is really no reason to peel them if they are washed well!) and then cut the carrots either down the center for the presentation in my photos or cut them in large coin shapes if you wish to serve smaller pieces.
Peel and slice the ginger and cut it into small matchsticks.
Heat the oil and half the butter, cook the carrots on one side until well browned, and flip them over. Cook on the other side and remove to a plate.
Briefly cook the ginger strips in the pan and then add to the carrots on the plate.
Boil the butter, whiskey, and stock for a couple of minutes until syrupy, and add the carrots and ginger back in. Swirl around to coat and then serve!
What to serve with this Glazed Carrot Recipe
Glazed carrots are a welcome addition to any meal! They go especially well with Steak and Ale Pie , Chicken Pot Pie, Bangers and Mash or Salmon with Spiced Buerre Blanc.
I really love to serve bread with these carrots to soak up the whiskey glaze after eating the carrots. This Traditional Irish Soda Bread is a quick bread that is on the table in less than an hour from start to finish and delicious iwth these glazed carrots!
4 to 5large carrotsabout 1 pound, trimmed and cut down the center (You can also cut rounds if you prefer)
1inchpiece fresh gingerpeeled and cut into thin strips
2TablespoonsIrish WhiskeyI used Jamesons Cask Edition
1/2cupchicken stock or vegetable stock
Instructions
Mix the sugar, pepper and salt and set aside.
Heat the oil and half of the butter in a large skillet. Add the carrots in a single layer and sprinkle with the sugar mixture. Cook over medium-high heat for 3 minutes, then turn the slices with tongs and the heat if necessary. When slightly browned on both sides and starting to blacken at the edges, transfer the carrots to a plate.
Clean out the skillet with a paper towel. Add the ginger and cook over medium heat for 1 to 2 minutes, until golden. Add the ginger to the carrots.
Add the remaining butter, the whiskey, and the stock. Bring to a boil, then simmer for 3 minutes or until syrupy. Return the carrots and ginger to the skillet, and swirl with the syrup for 1 minute. Serve immediately.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Place them in a steamer, sprinkle with a little salt and steam for about 7 minutes, or until tender when pierced with a skewer but still retaining some firmness and bite. Serve plain, or I like them tossed in butter mixed with some chopped fresh tarragon leaves.
No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)
You don't want to soak them, you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.
There is, however, a trick to getting roasted carrots right. Undercook them, and the texture is tough and dense. Overcook them, and they're dry and wrinkled. The secret is to soften the carrots slightly by boiling them briefly before roasting.
Salt in the cooking water seasons the carrots as they cook, which makes them tastier than carrots that have merely received a superficial postcook sprinkle. Finishing touches of fat, acid, herbs, and spices make these simple side dishes a complement to any meal.
“Steaming allows you to retain more of the nutrients compared with boiling,” Jenna Hope confirms, because leaching, whereby some nutrients draw out into the water, doesn't occur as much. “Naturally, it may not provide as much flavour as, for example, roasting, so serve with a pesto or tahini.”
Canned vegetables are packed in saltwater, which can pick up the flavor from the metal around it. This happens during the cooking process. Canned vegetables are actually cooked inside the can, after it has already been sealed (some are cooked twice, once before canning and once after).
With bacteria spoilage, liquid is usually murky and food is soft. If there is microbiological spoilage, destroy food. Cloudiness from starch cannot be prevented. If this is cause, the starch will generally settle with time.
You can swap in canned vegetables in many recipes that call for fresh, as long as the recipe requires you to cook the vegetables because they are already soft. Keep them on hand for eggs, soups, or stroganoff.
Carrots can be cooked using several methods. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor. Overcooking may also destroy some of the nutrients contained in carrots.
It works best if you add the carrots along with the food you're frying. Otherwise, the carrots might shrivel up and burn before whatever you're frying is finished. You might have to switch out the carrots in between batches of food—again, to avoid burning the carrots and thus defeating the purpose of the tip.
Steaming carrots is also a low-fat cooking method, as no additional oil is required to transform the carrot into a softened bite. Like boiled carrots, steamed carrots are just a little boring. They have a livelier color and more of a tender-crisp bite, but they need to be spruced up to make them enjoyable.
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