|1½ pounds||Carrots, cut into 4" lengths|
|3 tablespoons||Sweet butter|
|¼ teaspoon||Ground ginger, or to taste|
|⅓ cup||Sliced unblanced almonds, toasted lightly|
In a steamer set over simmering water steam the carrots, covered, for 10 minutes, or until they are just al dente. Quarter the carrots lengthwise.
In a skillet, cook the carrots in the butter over moderate heat, stirring, for 3 minutes; stir in the Amaretto and the ginger, and cook the mixture, covered, over low heat for 3 minutes. Stir in the almonds and salt and pepper to taste and simmer the mixture, covered for 1 minute. Serves 6 to 8.
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