Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

A splash of rum and ginger-infused broth makes these thick-sliced carrots some of the best we've tried.

Recipe by Oxmoor House June 2006

Gallery

Oxmoor House

Recipe Summary

prep:
35 mins
total:
1 hr 2 mins
Yield:
10 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a Dutch oven; bring to a boil. Add carrots; reduce heat, and simmer, uncovered, 12 minutes or until almost tender. Drain; discard ginger slices. Set carrots aside.

    Advertisement
  • Melt butter in a large skillet over medium heat. Add onion, minced ginger, and garlic; sauté 2 to 3 minutes or until onion is tender. Add reserved carrot, salt, and pepper; sauté 3 more minutes. Stir in rum, if desired, and vanilla; cook 1 minute.

  • Make Ahead: Place sliced carrots in a zip-top plastic bag, and store in refrigerator up to 2 days. Or for extra convenience, use packaged baby carrots.

Source

Christmas With Southern Living

Advertisement
Advertisement