Ingredients
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½ cup [120 ml] Bourbon
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¼ cup [40 g] Maple Sugar
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3 Tbsp Unsalted Butter
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2 Tbsp Orange Juice
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1 Tbsp Maple Syrup
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Kosher Salt
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6 large Carrots
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2 tsp Olive Oil
Directions
This recipe is sweetly satisfying, particularly when served up alongside a savory main course. The intensely maple-flavored glaze blankets the already sweet carrots, and is punctuated nicely by a sharp kick of whiskey. This method of stove-top cookery is a favorite of mine because it’s an all-in-one deal: you steam the carrots in a covered pan with a bit of water and then remove the lid, crank up the heat, and let them brown and caramelize to perfection as the liquid evaporates.
Steps
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1
Done
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In a small saucepan over medium heat, bring the bourbon to a gentle simmer and continue simmering until it has reduced by half, 4 to 5 minutes. Turn the heat to low and add the maple sugar, 2 Tbsp of the butter, orange juice, maple syrup, and ½ tsp of salt. Cook, stirring, until the butter has melted. Remove the glaze from the heat and set aside. |
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2
Done
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Meanwhile, pour ½ cup [120 ml] of water into a large skillet over medium heat. Add the carrots and cover with a lid. Simmer the carrots until they are just becoming tender, about 10 minutes. Remove the lid and allow the water to completely evaporate from the pan, 3 to 4 minutes. |
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3
Done
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Season the carrots with a little salt, and add the remaining 1 Tbsp of butter and the olive oil to the pan. Cook the carrots until they are deeply browned all over and tender, 7 to 8 more minutes. Remove from the heat. Stir the glaze and pour it all over the carrots, tossing them until they’re completely coated. Serve immediately. |
