COMMENT:
Carrots are often ignored as a vegetable of choice because most
cooks think of them as bland, health food. Well, this carrot recipe
is not only good for your eyesight, it’s great for the taste
buds as well. The addition of mint with the sweetness of honey gives
this everyday carrot recipe a touch of holiday flair.
INGREDIENTS:
- 3 cups diagonally sliced carrots
- 3 slices cooked bacon, crumbled
- 3 tbsps butter
- 3 tbsps honey
- pinch of cinnamon
- pinch of nutmeg
- 3 tbsps freshly chopped mint
- ½ ounce brandy
- sprig of mint (optional)
METHOD:
In a one quart sauce pot, poach carrots in lightly salted water
six to eight minutes or until tender. Remove from heat, strain one
half cup of the poaching liquid and set aside. Cool carrots under
cold running water. In a heavy bottom sauté pan, melt butter
over medium high heat. Add honey, blending well into the butter.
If mixture becomes too thick, you may add two or more tablespoons
of the poaching liquid. Add bacon, cinnamon and nutmeg. Once blended,
add brandy.
NOTE: When pouring brandy into a hot pan, you
may wish to remove it from any open flame, as it may flare up for
ten to fifteen seconds before extinguishing itself.
Stir well to incorporate the flavors. Stir in mint and carrots
and toss gently until glazed. Continue to cook until thoroughly
heated. Place in a serving bowl and garnish with a sprig of fresh
mint. |
