Ginger-Rum Carrots

photo & recipe credit: Christmas with Southern Living 2006



Ginger-Rum Carrots

A splash of rum and ginger-infused broth makes these thick-sliced carrots some of the best we've tried.
Oxmoor House JUNE 2006
  • 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" pieces
  • 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)
  • 1/2 teaspoon vanilla extract 

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.

We love these carrots!  I however substitute rum with rum flavoring.
Part of our Hibiscus House Christmas Traditions & Memories Menu
I hope you enjoy as much as we do.  




I gave away a copy of Christmas with Southern Living 2006which has some really great recipes with other handmade surprises.  It is a grand source of delicious Southern Recipes..All of the Annuals are great books.











2 comments:

  1. Dolly- Those sound just fabulous! I just love how good this sounds. xo Diana

    ReplyDelete
    Replies
    1. Hi Diana,
      They are good not very sweet but so good. Hope you are doing well and the weather is ok where you are. We could get anywhere from 4 to 18 inches of snow, sleet and ice...We're not too prepared for that here that's for sure. I would love to see some snow though.

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