This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Baby Carrots With Pineapple Glaze
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- #30014
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/2 pound peeled baby carrots
3/4 cup pineapple juice
2 teaspoons grated fresh ginger root
1 teaspoon butter or margarine
1/4 teaspoon salt
freshly ground black pepper, to taste
2 teaspoons finely chopped fresh cilantro (optional)
directions
Bring a pan of water to a boil. Add the carrots and cook for 4 to 5 minutes. Test for doneness.
Drain and rinse with cold water to stop the cooking. Drain and pat dry. Refrigerate until ready to use.
Put the pineapple juice and ginger into a large skillet. Bring to a boil and continue boiling for 2 minutes.
Add the carrots, butter, salt and a little pepper. Boil until the liquid has reduced and thickened and the carrots are glazed, about 4 minutes. Stir often.
Stir in the cilantro if using and serve.
added by
nschaeffer
nutrition data
Nutritional data has not been calculated yet.
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