So what say you make one dish fresh? This is another one based on that lovely pub cookbook, intended as a side dish. There are always carrots, everywhere, right? They seem to keep forever. Well, here’s a way to dress them up, when you’re scraping the bottom of the vegetable keeper.
Glazed Carrots with Whiskey and Ginger
1/2 tsp black pepper, freshly ground
Pinch of sea salt
1/4 cup peanut oil
3 Tblsp salted butter
4 large carrots (about 1 pound), sliced into half-inch thick circles (if you want to get fancy you can slice them at an angle)
1-inch piece fresh ginger, sliced into matchsticks
2 Tblsp Irish whiskey
½ cup chicken stock
Mix together the sugar, pepper and salt and set aside.
Heat the oil and half the butter in a large skillet. Add the sliced carrots in a single layer and sprinkle with the sugar mixture. Cook over medium-high heat for 3 minutes, then turn the slices (carefully, because you want to sort of caramelize both sides) and lower the heat if they seem to be cooking too fast. When the carrots are slightly browned on both sides (maybe even starting to blacken at the edges) remove them from the pan onto a plate.
Clean out the skillet with paper towels (do not wash!). Add the ginger and cook over medium-high heat for 1-2 minutes, until golden (but not burnt!). Add the ginger to the carrots on the plate.
Add the remaining butter, the whiskey, and the stock to the pan. Bring to a boil, then simmer for 3 minutes or until the liquid thickens and becomes syrupy.
If you want to find out what my friend the whiskey-maker does to help save the day, check out A Turn for the Bad (County Cork Mysteries #4, from February 2016).