| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Alcohol, Casseroles, Vegetable d |
14 |
Servings |
INGREDIENTS
| 12 |
md |
Carrots(1 1/2 lbs total) |
| 6 |
|
10-oz-each large sweet potatoes |
| 34 |
c |
Brown sugar, packed |
| 3/4 |
c |
Orange juice |
| 1/3 |
c |
Butter |
| 3 |
tb |
Orange rind, coarsely grated |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Each ground nutmeg and coriander |
| 1 |
tb |
Orange liquer |
|
|
Salt and pepper |
| 1 |
c |
Pecans, chopped |
INSTRUCTIONS
Trim and peel carrots and sweet potatoes. Cut into 3/4 inch slices and cook
in boiling salted water until tender, about 10 minutes. Drain and chill
quickly in ice water. Drain and pat dry. In shallow heatproof 13X9 in.
casserole, overlap slices of potato around outside of dish. Arrange carrots
in center. In small saucepan, combine sugar, orange juice, butter, orange
rind, cinnamon, nutmeg and coriander. Heat gently until butter is melted
and dissolved. Remove from heat; stir in liqueur, and salt and pepper to
taste. Drizzle over vegetables and sprinkle with pecans. (Vegetables can be
prepared in advance to this point. Let cool, cover and refrigerate for 4 to
5 hours.) Bake in 450F oven for 20 minutes (25 minutes if vegetables are
cold), basting occasionally with orange syrup. For crusty topping, broil
for 1 to 2 minutes.
Posted to MC-Recipe Digest V1 #377, by sewin <hammer@imag.net> on Fri, 17
Jan 1997.
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