
"This Thanksgiving, take your roasted carrots up a culinary notch with this flavor-packed recipe from Jeff Mattia, chef/partner of Pyre Provisions in Covington, Louisiana. There are not many things that smell better than sugar and bourbon simmering away on the stove. It's a comforting, mouth-watering, appetite provoking aroma that will draw people from all of the nooks and crannies of your house into the kitchen to find out what's cooking."
"Make the bourbon simple syrup: In a sauce pot, add the bourbon. Light on fire with a lighter and allow the alcohol to burn off, about 5-8 minutes. Add the water and sugar, bring to a boil and reduce by ½ or until a honey consistency. Store refrigerated in an airtight container for up to 3 weeks."
"In a large cast iron pan (you can use a large skillet, if cast iron is not available), add your oil to the pan, bring to temperature over a medium heat. Add the carrots and sear lightly, caramelizing them in the pan. This will take about 5 minutes. With a spatula, remove the carrots and discard the oil. Return the carrots to the pan and add the simple syrup and allow it to glaze the carrots, add the butter and turn off the heat, stir the butter in until it is incorporated, about 2-3 minutes or until the butter is melted and evenly distributed. Add the chopped tarragon. Serve on your favorite plate and spoon the sauce over the carrots."
Baby carrots are trimmed, halved, and seared to develop caramelization. A bourbon simple syrup is prepared by flaming bourbon to burn off alcohol, then simmering with water and sugar until reduced to a honey-like consistency; the syrup can be refrigerated for up to three weeks. After searing, the carrots are returned to the pan, glazed with the syrup, and finished with cold butter stirred in until emulsified and evenly distributed. Chopped tarragon is added for herbaceous brightness. The dish is served warm with the pan sauce spooned over the carrots. Any bourbon brand can be used.
Read at Alternative Medicine Magazine
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