| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

1 pound of baby whole carrots

1/2 cup Gran Marnier

1/4 cup butter

Salt and freshly ground black pepper to taste

1 tablespoon chopped fresh parsley (optional)

1. Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender. Drain.
2. Add the butter and Gran Marnier and heat slowly, stirring until liquid is reduced by half and carrots have absorbed the flavor.
3. Season with salt and pepper. Sprinkle with parsley, if desired and serve.

Makes 4 to 6 servings.