| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Spanish |
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Unsalted butter |
|
|
Salt to taste |
| 1 |
lb |
Carrots (about 5 or 6) |
| 1/2 |
c |
Scotch, Bourbon — Spanish |
|
|
Cut into 2 x 1/4 x |
|
|
French Cognac — 1/4 inch |
|
|
Batons (wha |
|
|
I slice mine) |
|
|
OR |
| 2 |
ts |
Sugar |
|
|
Swedish |
INSTRUCTIONS
In a heavy skillet or saute pan, melt the butter over moderate heat. When
the foam subsides, add the carrots, sugar and salt to taste. Stir the
mixture until the carrots are coated with the butter. Add the liquor of
choice, bring to a boil over high heat, reduce heat to a simmer, and cook
the carrots, stirring occasionall, for 4 or 5 minutes, or until they are
tender and the liquor has evaporated. Serve warm.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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