Recipe - Walnut-Brandied Carrots

1 pound Miniature carrots
2 tablespoon Unsalted butter
2 tablespoon Water
1 tablespoon Unsalted butter
One half cup Coarsely chopped walnuts
2 tablespoon Brandy

Wash carrots and trim; scrape only if necessary.

In heavy medium saucepan, heat 2 tbsp. butter and add whole carrots; toss
to coat well with butter. Add water and bring to boil; cover tightly,
reduce heat to low and cook carrots for 7 to 10 minutes or until tender,
but not mushy. (Cooking time depends on size and freshness of carrots.)

Meanwhile in small skillet, melt 1 tbsp. butter; saute nuts over
mediumhigh heat for 1 minute. Stir in brandy and remove from heat.

When carrots are cooked, remove with slotted spoon to heated serving dish
and keep warm. Boil cooking liquid vigorously until reduced to about 1
tbsp and slightly browned. Pour over carrots and gently stir in walnuts
and brandy. Makes 4 servings. Typed in MMFormat by chartlin@hotmail.com
Source: Canadian Living Magazine

Posted to MMRecipes Digest V4 #10 by chartlin@hotmail.com on Mar 21, 1999