 |
| Posted: Tue Aug 22nd, 2017 06:58 pm |
|
1st Post |
boojum
boojum
|
Ingredients 1 pound carrots, about 8 medium, peeled and cut 1/4-inch thick on the bias1.5 tablespoons unsalted butterHeavy pinch kosher salt1 cup ginger beer (No, there's no alcohol in that.)1/2 teaspoon chili powder1 tablespoon fresh parsley leaves Instructions Combine the carrots, butter, salt and ginger ale in a wide saute pan over medium heat. Cover and bring to a simmer. De-lid, stir, reduce the heat to low, re-cover and cook for 5 minutes. De-lid, add the chili powder and increase the heat to high.Cook, tossing occasionally, until the ginger ale is reduced to a glaze, 4 to 5 minutes.Move to a serving dish, sprinkle with the parsley and serve. Notes Personally, I like this as much cold as I do hot...meaning a lot.
|
|
|
| Posted: Wed Aug 23rd, 2017 07:35 am |
|
2nd Post |
Melchar
Administrator
|
ginger -beer- - or ginger -ale-? You use both terms
|
|
|
| Posted: Wed Aug 23rd, 2017 02:30 pm |
|
3rd Post |
boojum
boojum
|
"Ginger Beer according to Alton Brown." The bunny answers.
Boojum
|
|
|
Current time is 11:17 pm | |
|
|
|
