September 7, 2010

Carrots Cooked in Vodka

From my friend Teri I learned the habit of jotting brief margin notes along with the date I made a recipe in my cookbooks. Noted variations and revisions are helpful when searching for inspiration for meals and besides, a perusal of recipe pages becomes a tour down memory lane. In my ancient and well-used copy of Fast Vegetarian Feasts by Martha Rose Shulman, Teri, with her typewriter printing, wrote, “Original, Tastey! The alcohol doesn’t all evaporate~~~~~TT, 3/84.

Martha Rose’s headnote says “carrots, like people, get a nice lift from vodka.”

½ pound carrots, sliced thinly on the diagonal (2 cups)

¼ cup vodka

1 tablespoon grated orange zest

½ teaspoon honey or agave syrup

1 teaspoon butter

Pinch of salt

Place the carrots, vodka, orange zest and honey in a medium saucepan. Cover and simmer over medium low heat for 10 minutes, until the carrots are tender when pierced with a fork. Toss in the butter and salt and serve.

Makes 4 side dish servings.

Filed under: Gluten-Free, Sides, Vegan


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