View source for Brandy-Peach Glazed Carrots with Pecans

[[category:Carrot]][[category:Vegetarian]][[category:Side Dish]][[category:Alcohol]][[category: Toast's Recipes]][[Category:Iron Chef SA 026:Multi-Week Single Dish Battle]]
by [[:category: Toast's Recipes|Toast]]

This was my entry for week one of the multi-week [[:category:Iron Chef SA|Iron Chef SA]] competition.

I really dislike carrots in any mushy cooked form and was somewhat slammed for time due to midterms this particular week so I went for a simple tasty recipe.

==Ingredients==

[[image:peachcarrots1.jpg]]

*1 lb of sweet carrots
*3/4 Cup of Brown Sugar
*3 TBSP of Butter
*2 Peaches or Mangoes
*1/2 Cup of Pecans (chopped)
*1 TBSP Dijon or Stoneground Mustard
*1 TBSP Garlic (minced)
*1 TBSP Ginger (minced)
*Soy Sauce to Taste
*Brandy to taste

==Method==

*Melt the butter in a saucepan then mix in the brown sugar and bring it to a slow boil over medium-low heat.

*Cut your peach into fairly tiny pieces. I'm housesitting and was working with shitty knives and my peaches were a bit soft so I'd probably go a bit smaller than this.

*Toss in the peaches and mix to get them nice and glazed

[[image:peachcarrots2.jpg]]


*Add your pecans and stir, then add a shot or two of brandy

[[image:peachcarrots3.jpg]]
[[image:peachcarrots4.jpg]]

*Mix in a dash of soy sauce and the pecans and give it a long stir to make sure everything is well coated and continue to simmer.

[[image:peachcarrots6.jpg]]

*While this is all going on slice your carrots as you like. As mentioned I hate small mushy rounds so I went for nice crisp sticks (though of course it's all in how you cook them

[[image:peachcarrots5.jpg]]

*Cook your carrots until they're nice and tender-crisp

[[image:peachcarrots7.jpg]]

*Toss the glaze with the carrots

[[image:peachcarrots8.jpg]]

*Serve!

[[image:peachcarrotsmoney.jpg]]