Rum Braised Carrots

How to make Rum Braised Carrots.


  • 250 g carrots
  • 35 ml rum
  • 70 ml vegetable broth
  • 2 tablespoons butter


  1. Peel the carrots and cut them into rounds.
  2. Boil or steam the carrots for four minutes.
  3. Let them drain well.
  4. This way they are pre-cooked before the rum treatment starts.
  5. Melt a tablespoon of butter and add the carrots.
  6. Make sure that all carrots slices are well coated with butter.
  7. Add the rum and let the carrots simmer briefly.
  8. Turn them around so all sides can soak up the rum.
  9. Add the vegetable broth and let it boil off completely.
  10. Taste to make sure the carrots are “al dente”.
  11. Finally add the remaining butter and coat the carrot slices on all sides.
  12. Serve and enjoy!
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