Ginger-Rum Carrots

 photo and recipe credit
Hibiscus House credit
Christmas with Southern Living 2006

A splash of rum and ginger-infused broth makes these thick-sliced carrots some of the best we've tried.  Oxmoor House June 2006

I sometimes take carrots for granted.  Do you?  I really like them but because they are such a staple and always kept in the home; I tend to over look them.  This is a recipe that my family truly likes, young and old alike.  Give it a try and I think you will like them.

Ginger-Rum Carrots

Printable Recipe 

• Yield: 10 servings
• Prep time:35 Minutes
• Total:1 Hour, 2 Minutes

• 7 cups chicken broth
• 1/2 cup sugar
• 1 (2-inch) piece fresh ginger, peeled and sliced into 6 pieces
• 4 pounds carrots, cut diagonally into 1/2
• 1/2 cup butter
• 1/4 cup finely chopped onion
• 2 tablespoons minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup spiced rum or dark rum (optional) I use rum flavoring
• 1/2 teaspoon vanilla extract

 Directions

Combine first 3 ingredients in a Dutch oven; bring to a boil. Add carrots; reduce heat, and simmer, uncovered, 12 minutes or until almost tender. Drain; discard ginger slices. Set carrots aside.
Melt butter in a large skillet over medium heat. Add onion, minced ginger, and garlic; sauté 2 to 3 minutes or until onion is tender. Add reserved carrot, salt, and pepper; sauté 3 more minutes. Stir in rum, if desired, and vanilla; cook 1 minute.

 

Enjoy!