"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for AMARETTO CARROTS, by Pat Teich, is from GOURMET GIRLS COOKBOOK,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 bag frozen baby Belgium carrots, thawed 1/2 stick sweet butter 2 tablespoon light brown sugar 1 cup Amaretto
Warm carrots in butter in heavy skillet, over low heat. Do not let butter get too hot! Add brown sugar and cook until coated and syrupy. Add amaretto and cook until liquid is reduced and syrupy again. Serve immediately. Sprinkle with chopped parsley for garnish.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.