| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Carrots, Cookbook, Oregon |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
Butter |
| 3 |
tb |
Water |
| 1 |
ts |
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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