By Robin Asbell, Author of Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners
1 pound carrots
1/2 cup vegetable stock
3 tablespoons brown sugar
3 tablespoons butter
2 tablespoons whisky
Peel and quarter the carrots and parsnips, cut other roots into planks and then slice in strips of desired width. Melt the butter and add the vegetables and stock, bring to a boil. Cover and cook, lowering heat to simmer, until the vegetables are just tender. Uncover and sprinkle in the whiskey and brown sugar, bring to a boil and toss the veggies in the pan until the sauce reduces to a glaze.
1 cup cream
1 stick cinnamon
2 tablespoons whiskey
7 ounces 70% cocoa Chocolate
Fruit, cubes of cake, etc for dipping.
1. Measure cream into a small saucepan and add the cinnamon stick. Bring to a simmer, then turn off the heat and let the cream steep for 15 minutes. Take out the cinnamon and scrape the cream back into the pot.
2. Break the chocolate into pieces and put in a food processor. Pulse the processor to finely chop the chocolate. Add the whiskey to the cream in the pot, reheat the cream to a simmer, then pour the cream into the chocolate. Process to mix, then quickly scrape down to make sure all the bits are melted as you process once again.( Alternatively you can chop the chocolate finely and simply whisk into the hot cream, off the heat.)
3. Transfer to a fondue pot and serve with dippers.