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
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.