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

• • 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.