0.0 0

Whisky-Glazed Parsnips and Carrots

slideshow Delicious, Quick Side Dishes

  • Total Time:
  • Servings: 12

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 4 tablespoons (2 ounces) unsalted butter
  • 1/2 cup whisky
  • 1/4 cup light brown sugar
  • 2 pounds carrots, peeled and cut into 2-by-1/2-inch sticks
  • 1 pound tender young parsnips, peeled and cut into 2-by-1/2-inch sticks
  • Salt and freshly ground pepper

Advertisement

How to make this recipe

  1. In a large, deep skillet, melt the butter with the whisky and brown sugar. Stir in the carrots and parsnips. Press a round of parchment paper directly onto the vegetables. Cover with a tight-fitting lid and cook over moderate heat until the vegetables are tender and the liquid is almost evaporated, 15 minutes. Uncover and cook, tossing, until the vegetables are coated in a thick syrup, 1 to 2 minutes. Season the vegetables with salt and pepper and serve.
Contributed By Published November 2003

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace




You May Also Like

 

460051 2013-12-06 Grace Parisi fall|winter|braising|christmas|dinner-party|thanksgiving|american|side-dishes|12|fast|healthy|make-ahead|vegetarian november-2003,Grace Parisi,Thanksgiving dinner,whisky glazed vegetables,parsnips and carrots,side dish recipes,whisky-glazed-parsnips-and-carrots 460051
Close