Amaretto carrots

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.

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