Brandied Carrots Recipe
Ingredients
| Baby carrots | 2 Pound | |
| Honey | 1/4 Cup (16 tbs) | |
| Brandy | 1/4 Cup (16 tbs) | |
| 2 tablespoons Grand Marnier or other orange-flavored liqueur | ||
| Lemon juice | 2 Tablespoon | |
| Cornstarch | 1 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| Chopped fresh parsley | ||
Directions
Scrape and trim carrots, leaving 1/2 inch of green tops, if desired.
Arrange carrots in a vegetable steamer over boiling water.
Cover and steam 10 minutes or until crisp-tender.
Set aside.
Combine honey and next 3 ingredients in a large skillet; cook over medium heat 5 minutes, stirring occasionally.
Combine cornstarch and water, stirring until smooth; add to honey mixture.
Cook, stirring constantly, 1 minute or until slightly thickened.
Add carrots, and cook just until thoroughly heated, tossing gently.
Transfer mixture to a serving bowl; sprinkle with chopped parsley.
Arrange carrots in a vegetable steamer over boiling water.
Cover and steam 10 minutes or until crisp-tender.
Set aside.
Combine honey and next 3 ingredients in a large skillet; cook over medium heat 5 minutes, stirring occasionally.
Combine cornstarch and water, stirring until smooth; add to honey mixture.
Cook, stirring constantly, 1 minute or until slightly thickened.
Add carrots, and cook just until thoroughly heated, tossing gently.
Transfer mixture to a serving bowl; sprinkle with chopped parsley.
Chef
