This recipe grew out of ideas gleaned from two very different recipes, and my desire to prepare my brother-in-law's favorite dish at Thanksgiving. He was crazy over it and now requests it every time he visits. The bourbon spikes this colorful dish up and the maple syrup soothes---it's really yummy!
Serves: 6
2 pounds Carrots -- peeled and sliced
1/2 cup Butter
1/4 cup Maple Syrup
2 tablespoons Bourbon
2 tablespoons Cooking Liquid
1 teaspoon Dry Mustard
dash dried Tarragon
Salt and Pepper to taste
Plunge carrots into boiling water in a large saucepan; partially cover and cook 10-12 minutes until tender; drain, reserving 2 tablespoons of cooking liquid, and setting carrots aside. In the same pan, melt butter over very low heat; add remaining ingredients plus reserved cooking liquid. Cook and stir 4-5 minutes until well-blended; add carrots and heat through, cooking and shaking the pan until all carrots are well- glazed and heated through.
This dish can be served immediately or prepared a day ahead; just place in a covered dish and refrigerate. To reheat, place in a large saucepan, cover and heat slowly over low heat; or partially cover and heat in a microwave half-power 7-8 minutes, stirring occasionally.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved