Bourbon Glazed Roasted Baby Carrots

• 3/4 pound carrots, baby
• 1/4 cup brown sugar
• 1/4 cup bourbon
• 1/4 cup butter
• salt -- to taste

Preheat the oven to 350 degrees.

Peel the carrots and place in a baking dish.

Place the remaining ingredients in a small saucepan and bring to a simmer. Cook until the sugar dissolves.

Pour the glaze over the carrots. Bake until the carrots are tender, about 20 minutes.

Celery Root and Yucca Puree

A Delicious Alternative to Mashed Potatoes

• 1 celery root -- about 1 pound
• 1 yucca root -- about 1 pound
• 2 tablespoons butter
• 2 tablespoons cream

Peel both roots, roughly chop, and place in separate pots. Cover with water and season with salt.

Bring both pots to a boil and simmer until very tender. Drain.

Mash the yucca root with a potato masher until smooth. Pass through a food mill.

Process the celery root in a food processor until smooth. Combine with the yucca root.

Add butter and cream. Adjust seasoning as necessary and serve.


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NOTES : Yucca roots can have woody, fibrous little sticks in them. Passing it through a food mill is a crutial step. If you do not have a food mill you can force it through a colander.