Recipe - Carrots With Pistachios Ala Oregon

2 tablespoon Butter
One half cup Pistachio nuts; shelled and
skinned
One fourth cup Cointreau; triple sec OR
grand marnier
1 pound Carrots; peeled and cut into
1/4inch diagonal slices
3 tablespoon Butter
3 tablespoon Water
1 teaspoon Salt

Melt butter in medium skillet. Saute nuts for one minute. Stir in
Cointreau. Remove from heat and set aside. Place carrots, butter water and
salt in a saucepan. Bring to a boil, reduce heat to mediumlow and simmer
for 5 minutes until carrots are barely tender. Transfer carrots to a heated
serving bowl with a slotted spoon. Bring carrot liquid to a boil and reduce
to 2 tablespoons liquid. Pour juice over carrots, add nut glaze and toss.

Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior
League of Eugene, Oregon. 1990. ISBN: 0960797610

Scanned and Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)