Thanksgiving Molasses, Ginger, Chipoltle Carrots
I was looking through some old cookbooks looking for a few new Thanksgiving Recipes, I came across this, Lately we have been using a lot of chipotle peppers in our food ..It really can give it a great new taste. So I thought this would really work
Glazed carrots are overcooked and mushy, the glaze is too sugary, and no one really eats the cooked carrots except for your grandmother.. This changes it up a bit and really makes cooked carrots and added treat for Thanksgiving !As long as you cook the carrots barely to al dente (until they can just be pierced with a knife or fork), the rest will take care of itself here. Peel carrots and slice them on the bias (at about a 45-degree angle) into 1/2-inch-thick pieces (you should have about 10 cups). Fill a large pot with salted water and bring to a boil. Cook carrots until just tender, about 10 minutes. Drain. (If making ahead, drain the carrots and cool in ice water to halt cooking. Drain and refrigerate until ready to finish the recipe.) Return carrots to the pot over medium-low heat, and add butter, sugar,chipotle, molasses, and ginger. Cook until carrots are warmed through and glazed, approx 5-15 minutes. Add some freshly ground black pepper. Enjoy
