This is one of my favorite veggie dishes! I love Jameson Irish Whiskey, so using it in this dish gives me that touch of Irishness that I love to add to menus. This recipe serves 2-3 servings, but with me and my husband, it only gives only two servings. We love our garden fresh carrots.
- 1 tsp sugar
- 1/2 tsp black pepper
- pinch of sea salt
- 1/4 cup oil
- 3 tbsp no salted butter (I use Irish Kerrygold Butter)
- 4 large carrots ( about a pound), sliced into 1/2 circles
- 3/4 inch of fresh ginger, sliced into strips
- 2 tbsp Irish whiskey
- 1/2 cup veggie stock
- Combine the sugar, pepper and salt in a small bowl.
- Heat oil and half of the butter in a large skillet. Add carrots in a layer and sprinkle with the sugar mixture.
- Cook over a medium high heat until the slices are slightly brown on both sides. Transfer the carrots of a plate.
- Wipe skillet with a paper towel to clean out. Add the ginger and cook for about 1 minute until golden. Add to the carrots on plate.
- Add remainder of the butter, stock, and whiskey to skillet. Bring to a boil and then simmer until it is syrupy. Return carrots and ginger to skillet and mix with syrup.
- Serve hot.