Ginger-Rum Carrots

• 7 cups chicken broth
• 1/2 cup sugar
• 1 (2-inch) piece fresh ginger, peeled and sliced into 6 pieces
• 4 pounds carrots, cut diagonally into 1/2
• 1/2 cup butter
• 1/4 cup finely chopped onion
• 2 tablespoons minced fresh ginger
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup spiced rum or dark rum (optional)
• 1/2 teaspoon vanilla extract

1. Combine first 3 ingredients in a Dutch oven; bring to a boil. Add carrots; reduce heat, and simmer, uncovered, 12 minutes or until almost tender. Drain; discard ginger slices. Set carrots aside.
2. Melt butter in a large skillet over medium heat. Add onion, minced ginger, and garlic; saute 2 to 3 minutes or until onion is tender. Add reserved carrot, salt, and pepper; saute 3 more minutes. Stir in rum, if desired, and vanilla; cook 1 minute.
3. Make Ahead: Place sliced carrots in a zip-top plastic bag, and store in refrigerator up to 2 days. Or for extra convenience, use packaged baby carrots.

chicken broth, sugar, fresh ginger, carrots, butter, onion, fresh ginger, garlic, salt, freshly ground black pepper, rum, vanilla

Taken from www.myrecipes.com/recipe/ginger-rum-carrots (may not work)