Butter Curried Brandy Carrots
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Credit: Tyler Sailsbery, Chef, The Black Sheep Restaurant, Whitewater, Wis.
The National Culinary Review, January 2014
1½ lbs. carrots
¼ cup olive oil
Salt and pepper, to taste
¼ cup Wüthrich 83% European Style Butter
1 T. yellow curry powder
2 T. brandy
1 T. brown sugar
Method: In medium mixing bowl, toss carrots, olive oil and pinch of salt. Put on baking sheet. In 350ºF oven, bake 30 minutes until tender. Over medium-high heat in medium pan, stir butter and carrots 3-4 minutes, or until carrots start to brown. Add curry powder, brandy, brown sugar and cinnamon; stir until carrots coated.
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