Whisky-Glazed Parsnips and Carrots

Food & Wine


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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


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.

Created date

June 2004