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Ingredients
(serves 4 to 6)
-
1 pound of baby
whole carrots
-
½ cup Gran
Marnier
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¼ cup butter
-
Salt and
freshly ground black pepper to taste
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1 tablespoon
chopped fresh parsley (optional)
Cook carrots in a large
skillet, covered, in a small amount of water over medium heat
until almost tender. Drain.
Add the butter and Gran
Marnier and heat slowly, stirring
until liquid is reduced by half and
carrots have absorbed the flavor.
Season with salt
and pepper. Sprinkle with parsley, if
desired and serve.
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