Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) (2 ounces) unsalted butter

  2. 1/20 cup(s) whisky

  3. 1/4 cup(s) light brown sugar

  4. 2 pound(s) carrots , peeled and cut into 2-by-1/2-inch sticks

  5. 1 pound(s) tender young parsnips , peeled and cut into 2-by-1/2-inch sticks Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. In a large, deep skillet, melt the butter with the whisky and brown sugar. Stir in the carrots and parsnips. Press a round of parchment paper directly onto the vegetables. Cover with a tight-fitting lid and cook over moderate heat until the vegetables are tender and the liquid is almost evaporated, 15 minutes. Uncover and cook, tossing, until the vegetables are coated in a thick syrup, 1 to 2 minutes. Season the vegetables with salt and pepper and serve.


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