Bring water to a boil and then blanch carrots for 1 minute. Remove from water and drop in ice water to stop cooking process. Remove from ice water and strain.
Add olive oil to sauté pan over medium-high heat.
Place onions in pan with salt and pepper. Cook for 2-3 minutes, then add carrots.
Pour in whiskey and simmer for 1-2 minutes.
Add apple juice and brown sugar and simmer for 5-6 minutes then serve.
Ingredients
2 lbs Peak Fresh Produce® Carrot(s), peeled and sliced
1/2 gal water
water, ice
1 Peak Fresh Produce® Onion(s), Red, sliced
2 tbsp Roma® Oil, Olive
1/4 cup Irish whiskey
1 1/2 tbsp West Creek® Sugar, Brown
1/2 cup Ascend® Juice, Orange 100%
1/8 tsp Magellan® sea salt
1/8 tsp Magellan® Black Pepper, ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
