I seem to have an abundance of fresh dill lately so I am constantly looking for new ways to use it. This recipe is an absolute winner. The carrots are cooked in fresh bourbon for about 6 or 7 minutes, then tossed with butter and dill and just a little bit of salt. The end result is a delicious bite of carrot that lingers with a lovely finish of bourbon. Delish!!
BOURBON CARROTS WITH DILL (Serves 2-4)
- 4 large carrots, sliced diagonally
- 1/2 cup bourbon whiskey
- ¼ tsp. salt
- ½ Tbsp. butter or butter substitute or olive oil
- ¼ tsp. dried dill weed or ½ tsp. chopped fresh dill weed
- salt to taste
- Scrub or peel the carrots, then slice on the diagonal.
- Pour bourbon into a large skillet (large enough to spread the carrots out into one to two layers) and bring to a boil. Add carrots. Cover 4 minutes, stirring once after 2 minutes.
- Remove cover and cook on medium high until carrots are tender and bourbon has evaporated.
- Add butter, dill weed, and additional salt, if needed. Remove from heat and serve immediately.
~ MJsKitchen.com ~