BOURBONED CARROTS

11⁄2 pounds carrots, peeled

1⁄2 pound parsnips*, peeled

1⁄2 small onion

1⁄4 cup packed brown sugar

1⁄2 cup bourbon

3 tablespoons water

3tablespoons butter or margarine

1⁄4 teaspoon salt

1⁄8 teaspoon black pepper

*If desired, substitute an additional 1⁄2 pounds carrots for parsnips.

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Position 4 mm slicing disc in work bowl. Add carrots, parsnips, and onion in batches, cutting to fit feed tube if necessary. Process to slice.

In large skillet or Dutch oven over medium-high heat, combine brown sugar, bourbon, and water. Bring to a boil. Add carrot mixture; stir to coat. Bring to a boil. Cover; cook over medium heat 5 minutes. Uncover; simmer 5 to 10 minutes, or until liquid evaporates and carrots are coated and tender. Add butter, salt, and pepper. Stir to coat.

Yield: 8 servings (1⁄2 cup per serving).

Per Serving: About 130 cal, 1 g pro, 18 g carb, 4.5 g total fat, 2.5 g sat fat, 10 mg chol, 125 mg sod.

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KitchenAid KFP1642CA, KPFP850 manual Bourboned Carrots
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KPFP850, KFP1642CA specifications

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