Name: Walnut-Brandied Carrots
Ingredients: 1 lb Miniature carrots; 2 tb Unsalted butter; 2 tb Water; 1 tb Unsalted butter; 1/2 c Coarsely chopped walnuts; 2 tb Brandy

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CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Canadian	Side dish, Vegetables	4	Servings

INGREDIENTS

1	lb	Miniature carrots
2	tb	Unsalted butter
2	tb	Water
1	tb	Unsalted butter
1/2	c	Coarsely chopped walnuts
2	tb	Brandy

INSTRUCTIONS

Wash carrots and trim; scrape only if necessary.
In heavy medium saucepan, heat 2 tbsp. butter and add whole carrots; toss
to coat well with butter.  Add water and bring to boil; cover tightly,
reduce heat to low and cook carrots for 7 to 10 minutes or until tender,
but not mushy.  (Cooking time depends on size and freshness of carrots.)
Meanwhile in small skillet, melt 1 tbsp. butter; saute nuts over
medium-high heat for 1 minute.  Stir in brandy and remove from heat.
When carrots are cooked, remove with slotted spoon to heated serving dish
and keep warm.  Boil cooking liquid vigorously until reduced to about 1
tbsp and slightly browned.  Pour over carrots and gently stir in walnuts
and brandy. Makes 4 servings. Typed in MMFormat by chartlin@hotmail.com
Source: Canadian Living Magazine
Posted to MM-Recipes Digest V4 #10 by chartlin@hotmail.com on Mar 21, 1999

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