Carrots With Pistachios Ala Oregon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Carrots, Cookbook, Oregon, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1/2 | c | Pistachio nuts, shelled and |
| skinned | ||
| 1/4 | c | Cointreau, triple sec OR |
| grand marnier | ||
| 1 | lb | Carrots, peeled and cut into |
| 1/4-inch diagonal slices | ||
| 3 | T | Butter |
| 3 | T | Water |
| 1 | t | Salt |
INSTRUCTIONS
Melt butter in medium skillet. Saute nuts for one minute. Stir in Cointreau. Remove from heat and set aside. Place carrots, butter water and salt in a saucepan. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes until carrots are barely tender. Transfer carrots to a heated serving bowl with a slotted spoon. Bring carrot liquid to a boil and reduce to 2 tablespoons liquid. Pour juice over carrots, add nut glaze and toss. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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Nutrition (calculated from recipe ingredients)
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Calories: 174
Calories From Fat: 124
Total Fat: 14.4g
Cholesterol: 25.4mg
Sodium: 441.9mg
Potassium: 348.1mg
Carbohydrates: 10.3g
Fiber: 3.1g
Sugar: 4.4g
Protein: 3g