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Tequila Carrots with Curry Tahini Sauce

A simple bunch of carrots, a jar of nutty sesame tahini, and a shot of tequila–that’s right, you heard tequila—we have here a deliciously different bright vegetable dish. Cooked until just tender in smoky tequila and orange zest, then drizzled with creamy spiced curry tahini sauce, well, this is one clever way to turn meek and ordinary carrots from plain Jane to downright sexy!

Tequila Carrots in black bowl, drizzled with Curry Tahini Sauce

About the time the carrots are tender, the tequila has evaporated, leaving the steamed carrots with a certain ” What is that flavor I’m tasting?”

While the carrots cook, whisk together the curry tahini sauce. The sauce is simply sesame seed butter known as tahini, mixed with fresh-squeezed lime juice, olive oil, and decent dash of curry powder. This recipe makes enough sauce to dress the carrots, plus some. You’ll love the extra sauce to dress up tomorrow night’s crisp green salad!

Transform the humble root into flavorful, perfectly cooked carrot fingers–the magic happens with agave tequila and orange zest.

For tequila carrots, use a light gold reposado, nothing fancy. Just be sure the label says 100% agave. With what’s left in the bottle, you want to make hibiscus margaritas. or tequila mojitos!

carrot sticks, orange zest in grater and a shot of tequila

The idea for tequila carrots was inspired by a recipe for Carrots Cooked in Vodka from Fast Vegetarian Feasts (affiliate link) by Martha Rose Shulman. Author Shulman wrote that “It may seem strange at first glance, but carrots, like people, get a nice lift from vodka. Try it.”

Now at our house you’re more likely to find a bottle of tequila than a bottle of vodka, therefore the changeup. If there’s no tequila around, simmer your carrots with vodka and a little honey, like Ms. Shulman.

Make it a fabulous week–get in the kitchen and transform the humble carrot into something unique!

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1 comment

  • Can’t wait to make these for Thanksgiving! Reply · 1 November, 2015

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