| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Canadian | Side dish, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lb | Miniature carrots |
| 2 | T | Unsalted butter |
| 2 | T | Water |
| 1 | T | Unsalted butter |
| 1/2 | c | Coarsely chopped walnuts |
| 2 | T | Brandy |
INSTRUCTIONS
1999 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 156
Total Fat: 18.2g
Cholesterol: 22.9mg
Sodium: 1.7mg
Potassium: 67.1mg
Carbohydrates: 2g
Fiber: <1g
Sugar: <1g
Protein: 2.3g