Tequila Carrots

[Guts]

Vera
Here is one way that I like Carrots, I think you might like too. It's got a little booze in it.

The London Broil looks good too.

Tequila Carrots
3 med carrots
Boiling salted water
3 T. butter
1/4 t. dried dill weed
salt and pepper
1/4 C. Tequila
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Peel carrots and cut in thin diagonal slices.
Cook in boiling salted water 10 minutes; drain.
Melt butter in large skillet or presentation pan.
Add carrot slices.
Sauté' 2 - 3 minutes, sprinkling with dill, salt and pepper.
Add tequila; ignite.
When flames die down, stir and serve.

 

[VeraBlue]

How could I not like something with tequila in it?? I had a recipe similar to that, Guts...from long ago. It called for an entire can of beer to saute the carrots in. The beer eventually evaporates leaving a nice coating on the carrots, which were then tossed with fresh tarragon.

 

[QSis]

I've had this recipe in my files for over 10 years and I finally made it last night! OMG! It is incredibly delicious and easy!

The recipe was buried in a Franken-Pantry thread, started by Keltin, back in the day. I copied the two posts above in a new thread.

I used more carrots than Guts did (where did he go?) and steamed them instead of boiling, 1/2 stick of butter, but kept the 1/4 of tequila the same (I was chicken to increase it, since I've never ignited a dish before).

Absolutely wonderful! I hope you all try it, but don't wait 10 years!!

Lee

P.S. I had cilantro for garnish. Had dill, too, but cilantro made more sense with tequila.