March 10, 2020
If you’re looking for a side dish to serve at your upcoming St. Patrick’s Day feast – look no further. Folks will go mad for these Sticky Carrots with Irish Whiskey & Ginger Glaze. The carrots are lightly browned in butter and served in a sweet and spicy ginger glaze.
Oh, and don’t forget that Irish whiskey. There is a healthy glug of it added to give these carrots some Irish flare. Believe me, once you taste these little gems they won’t only be making an appearance on St. Patrick’s Day. You’ll be enjoying them year round!
Sticky Carrots with an Irish Whiskey & Ginger Glaze
recipe from: The Complete Irish Pub Cookbook
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- pinch of sea salt flakes
- 2 Tablespoons peanut oil
- 3 Tablespoons salted butter
- 4 large carrots (1 1b.) diagonally sliced into 1/2″ circles
- 1 Tablespoon ginger stir in paste (you could also use fresh ginger if you prefer, use about a 3/4″ piece and chop into matchstick size bits. Saute until tender after carrots have been removed from pan. Add ginger to carrots before making whiskey sauce.)
- 2 Tablespoons Irish Whiskey
- 1/2 cup chicken or vegetable stock
Combine the sugar, pepper and sea salt. Set aside
Heat the oil and half of the butter in a large skillet. Add the carrots in a single layer and sprinkle with the sugar mixture. Cook over medium high heat for 3 minutes. Turn the slices and reduce heat if necessary. Continue to cook until slightly browned on both sides and tender. Transfer the carrots to a plate.
Clean the skillet with paper towels. Add the remaining butter, the whiskey, stock and ginger paste. Bring to a boil and simmer for three minutes or until it becomes syrupy. Return the carrots to the skillet and swirl with the syrup for one minute. Serve warm.
Sticky Carrots with Irish Whiskey & Ginger Glaze brought to you today by: Runcible Eats (www.leaandjay.com)
Useful links for Kitchen Tools & Ingredients for Sticky Carrots with Irish Whiskey & Ginger Glaze:
The Complete Irish Pub Cookbook
Gourmet Garden Ginger Paste – I could not find the ginger paste that I use on amazon, so I have provided this link here so you can see what I am talking about.
August 5, 2014
It’s getting to be that time of year where the folks with gardens are looking around and trying to figure out what in the world they are going to do with all the zucchini they have on hand. That’s right, we’re getting well into zucchini overload time. And if you’re one of those folks searching for fabulous zucchini recipes, some tasty options include zucchini bread, stuffed zucchini, zucchini fritters, Zucchini Parmesan and Cheesy Bacon Zucchini Casserole (the last two being particular favourites of mine). But I’ve got to tell you, I’ve got the one zucchini recipe you simply must make tonight! The husband and I have found a new obsession with this Creamed Zucchini with Garlic & Basil.
Oh my stars! I mean I like zucchini. I am a fan. But it is a vegetable. And although veggies can be quite tasty, especially fresh right out of the garden like they are now, they are still vegetables. They aren’t say…cookies or cupcakes. I don’t really get obsessed with vegetables. That was until I took one bite of this spectacular summer side dish. Stopped me right in my tracks. It is just so savoury, so rich and creamy. The zucchini practically melts in your mouth – but don’t take that to mean it is mushy. I hate mushy vegetables. The grated zucchini here is almost like a puree. I am addicted!
I’ve made this dish using all zucchini and I have made it using 1/2 zucchini and 1/2 yellow squash – because that just happened to be what I had on hand. Unbelievably tasty every time (and there have been quite a few). I’ve served it with all sorts of grilled meats at this point and without fail it stole the show. It is very easy to prepare. You can even whip it up ahead of time and just reheat when supper time rolls around. So, if you find yourself with a few zucchini on hand…no wait….what I mean to say is – go get yourself a bunch of zucchini. Now! The backyard gardener around the corner from you will be relieved to find a good home for their excess. Treat yourself to this Creamed Zucchini with Garlic & Basil tonight!
Creamed Zucchini with Garlic & Basil
recipe from: Once Upon a Chef
- 1-3/4 pounds zucchini (preferably smaller zucchini, as they are less watery)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 5 tablespoons heavy cream
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons fresh chopped basil
Grate the zucchini by hand with a box grater or in a food processor fitted with the shredding disk ( the food processor choice is certainly my lazy self’s preference). Wrap the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. Repeat a few times, replacing the towel if necessary.
Melt the butter in a large skillet over medium-high heat. Add the shredded zucchini and garlic and cook, stirring frequently, until the zucchini is tender, about 6 minutes. Turn the heat down to low; add the heavy cream, salt, pepper and basil and simmer until the cream is absorbed. Taste and adjust seasoning if necessary. Serve warm.
Creamed Zucchini with Garlic & Basil brought to you by: Runcible Eats (http://www.leaandjay.com )