Bourboned Carrots - KitchenAid Pro Line KPFP850 User Manual

1 1 ⁄ pounds carrots, peeled
2
1 ⁄ pound parsnips*, peeled
2
1 ⁄ small onion
2
1 ⁄ cup packed brown sugar
4
1 ⁄ cup bourbon
2
3 tablespoons water
3 tablespoons butter
or margarine
1 ⁄ teaspoon salt
4
1 ⁄ teaspoon black pepper
8
* If desired, substitute an
additional 1 ⁄ pounds carrots
2
for parsnips.
66

BOURBONED CARROTS

Position 4 mm slicing disc in work bowl. Add carrots, parsnips, and onion in batches,
cutting to fit feed tube if necessary. Process to slice.
In large skillet or Dutch oven over medium-high heat, combine brown sugar, bourbon, and
water. Bring to a boil. Add carrot mixture; stir to coat. Bring to a boil. Cover; cook over
medium heat 5 minutes. Uncover; simmer 5 to 10 minutes, or until liquid evaporates and
carrots are coated and tender. Add butter, salt, and pepper. Stir to coat.
Yield: 8 servings (
Per Serving: About 130 cal, 1 g pro, 18 g carb, 4.5 g total fat, 2.5 g sat fat, 10 mg chol,
125 mg sod.
1 ⁄ cup per serving).
2