Glazed Carrots With Irish Whiskey And Ginger - cooking recipe

Ingredients

1 teaspoon sugar
1/2 teaspoon ground black pepper
1 pinch salt
1/4 cup peanut oil
3 tablespoons unsalted butter, divided
4 large carrots, peeled and sliced diagonally 1/2-inch thick (about 1 pound)
3/4 inch fresh ginger, peeled and sliced into thin matchstick strips
2 tablespoons Irish whiskey
1/2 cup chicken broth (or vegetable stock)

Preparation

Combine sugar, pepper and salt. Set aside.
Heat the oil and half of the butter in a large skillet. Add carrots in a single layer and sprinkle with sugar mixture. Cook over medium-high heat for 3 minutes, then start turning the slices with tongs and reduce heat if necessary. When slightly browned on both sides, transfer to a plate.
Clean skillet with paper towels. Add the ginger and cook over medium-high heat for 1-2 minutes, until golden. Add to the carrots on the plate.
Add remaining butter, the whiskey and broth. Bring to boil, then simmer 3 minutes or until syrupy. Return carrots and ginger to pan, and swirl with the syrup for 1 minute.
Serve immediately.