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