International intoxicated carrots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| Salt to taste | ||
| 1 | pounds | Carrots (about 5 or 6) |
| ½ | cup | Scotch, Bourbon -- Spanish |
| Cut into 2 x 1/4 x | ||
| French Cognac -- 1/4 inch | ||
| Batons (wha | ||
| I slice mine) | ||
| OR | ||
| 2 | teaspoons | Sugar |
| Swedish | ||
Directions
In a heavy skillet or saute pan, melt the butter over moderate heat. When the foam subsides, add the carrots, sugar and salt to taste. Stir the mixture until the carrots are coated with the butter. Add the liquor of choice, bring to a boil over high heat, reduce heat to a simmer, and cook the carrots, stirring occasionall, for 4 or 5 minutes, or until they are tender and the liquor has evaporated. Serve warm.
Recipe By :
File