Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Carrots, cut into 4\" lengths |
3 tablespoons | Sweet butter |
3 tablespoons | Amaretto |
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.