Prepare to transform your ordinary side dish into an extraordinary culinary experience that will have your dinner guests begging for the recipe! These Whisky Glazed Parsnips and Carrots are not just another vegetable side - they're a decadent journey of caramelized sweetness, rich whisky undertones, and perfectly roasted root vegetables that elevate your meal from mundane to magnificent. Imagine tender, golden-brown vegetables glistening with a sophisticated whisky glaze that brings warmth, depth, and a touch of British culinary magic to your plate.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: British
Serves: 4 servings
Ingredients
- 4 parsnips, peeled and sliced
- 4 carrots, peeled and sliced
- 2 tablespoons whisky
- 2 tablespoons brown sugar
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Prepare the vegetables by thoroughly washing, peeling, and cutting parsnips and carrots into uniform diagonal slices approximately 1/2 inch thick to ensure even cooking.
- Fill a large pot with salted water and bring to a rolling boil. Add the sliced parsnips and carrots and blanch for 3-4 minutes until they are slightly tender but still retain a crisp texture.
- Drain the vegetables in a colander and pat them dry with clean kitchen towels to remove excess moisture, which will help achieve better caramelization.
- In a large heavy-bottomed skillet, melt the butter over medium-high heat until it starts to foam and become slightly golden.
- Add the blanched parsnips and carrots to the skillet, spreading them in a single layer to ensure maximum surface contact for even browning.
- Sprinkle brown sugar evenly over the vegetables and allow them to caramelize, stirring occasionally to prevent burning.
- Once the vegetables start to develop a golden-brown color, carefully add the whisky, which will deglaze the pan and create a rich, glossy glaze.
- Continue cooking and stirring for an additional 5-7 minutes, allowing the whisky to reduce and coat the vegetables with a sweet and complex flavor.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Remove from heat and transfer to a serving dish, ensuring the vegetables are evenly coated with the whisky glaze.
- Serve immediately while hot, garnishing with fresh herbs like thyme or parsley if desired for additional flavor and visual appeal.
Tips
- Choose uniform vegetable sizes to ensure even cooking and consistent caramelization.
- Pat vegetables completely dry after blanching to achieve the best browning and prevent steaming.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent burning.
- Select a good quality whisky with smooth, slightly sweet notes for the best flavor profile.
- Don't rush the caramelization process - allow vegetables to develop a beautiful golden color slowly.
- Keep the heat at medium-high to create that perfect glaze without scorching.
- Adjust seasoning carefully, as whisky and brown sugar already add significant flavor.
- For extra depth, consider using a peated whisky for a smoky undertone.
- Garnish with fresh herbs like thyme or parsley to add a fresh, bright element to the dish.
- Serve immediately to enjoy the vegetables at their most flavorful and glossy stage.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 20mg
