Maker’s Mark® Glazed
Nantes Carrots with Mint
by Chef Sheamus Feeley, Executive Chef & Partner, Farmstead Restaurant
Nantes carrots are one of my favorite vegetables to hit the table. They are sweet, earthy and less fibrous than what we normally see representing carrots. (Like the monster-sized ones that are only good for feeding horses.) You could add a little fresh ginger to this if you want to spice it up a bit, as you can never go wrong with bourbon and ginger. Hint: Generic carrots are fine if you cannot source Nantes carrots.
Prep Time: 10 minutes
Cook Time: 15 minutes
2 teaspoons Maker’s Mark® Bourbon
2 cups Nantes carrots, oblique cut 1/2"
2 teaspoons cultured butter
2 teaspoons sugar
Salt to taste
6 fresh mint leaves
- Peel carrots and cut on an angle, rotating the carrot a quarter turn between cuts.
- Heat 16 cups of water with 2 tablespoons of kosher salt until boiling.
- Add carrots and cook for 4-5 minutes, until tender. Strain.
- Toss carrots with Maker’s Mark® Bourbon, sugar and butter and adjust seasoning with salt.
- Transfer to a serving bowl and tear mint leaves with hand and place them on top. Serve immediately.