Last Saturday I lamented the obscurity of carrots on restaurant menus. Carrots are no longer exciting it seems. They are have become secondary and that is regrettable.

On Saturday, the recipe was carrots + onions + parsley for a blended dish with alternating spikes of carrot and onion flavor. This recipe is quite different. The carrot flavor here is encased in an envelope of syrup made from bourbon, honey, vinegar and optionally spice. The result is carrots surrounded by a dense, husky flavor — the perfect frame for carrots cooked to al dente tenderness.

This recipe is from Bourbon by Kathleen Purvis. This book, published last year, is one of the Savor the South Cookbooks from the University of North Carolina Press. The series, which includes meticulously researched books on peaches, buttermilk and pecans, is one you should investigate.

Here the carrots are cooked in water, drained, then tossed back into the pan with the bourbon, honey, and vinegar. You cook and reduce the liquid to a syrup that clothes the carrots. Bourbon, out of the bottle, has that high alcohol aroma that screams “booze.” But, once cooked, the alcohol has vibrated away and what remains are the rich flavor notes that are the true essence of bourbon.

The original recipe appears below. You can amend the recipe by adding spices of your choice: cumin, nutmeg, even cinnamon. Or, a dash of the ever-present chipotle would be a noble enrichment.

This is a potent recipe, a side dish that can match any protein entertaining your table. For your holiday meal — complete with turkey or roast or fish — this is a perfect partner.

Bourbon and Honey Glazed Carrots

Yield: 4 servings

Ingredients:

• 1 pound carrots, sliced into ½-inch rounds
• 3 tablespoons honey
• 2 tablespoons bourbon
• 1 tablespoon balsamic vinegar
• 1 teaspoons salt
• Spices of your preference

Preparation:

Place the carrots in a large nonstick skillet and cover with water. Cover and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 8 minutes or until crisp-tender. Drain.

Place the carrots back in the skillet and add the honey, bourbon, balsamic vinegar, and salt, plus any spices you are incorporating. Cook over medium-high heat, stirring occasionally, for 5 minutes, until the carrots are coated with the glaze.

Remove from the heat and serve hot.

Source: Bourbon by Kathleen Purvis

Photo Information: Canon T2i, 18-55mm Macro Lens, f/4.5, 1/20^th second, ISO-3200