from Chef James Clark, Carolina Inn, Chapel Hill, NC
6 large carrots
8 large parsnips
¼ cup minced ginger
1 tablespoon minced garlic
¼ cup brown sugar
¼ cup bourbon
1 cup chicken stock
2 tablespoon chopped parsley (optional)
Salt and pepper
First peel the Carrots and Parsnips and split them in ½ and cut the into ½ moons about ¼ in thick.
In a large heavy bottom sauté pan drizzle some olive oil and put on medium heat.
Add the minced ginger and garlic and let cook for a few seconds, then add the carrots and parsnips and stir well for about 2-3 min. on high heat so the vegetables began to brown just slightly.
Once the parsnips and carrots began to cook, sprinkle ½ the amount of sugar on them, then ½ of the bourbon. Once the bourbon has cooked for a few minutes, add ¼ of the chicken stock and turn up the heat.
Once that becomes thick add the rest of the sugar, then the bourbon and so on until the carrots and parsnips are tender but still whole their shape.