Baby Carrots with Gran Marnier
A simple, yet elegant side dish of buttery baby carrots splashed with orange liqueur and garnished with fresh parsley.
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 flat-leaf parsley (optional)
- Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender. Drain.
- Add the butter and Gran Marnier and heat slowly, stirring until liquid is reduced by half and carrots have absorbed the flavor.
- Season with salt and pepper. Sprinkle with parsley, if desired and serve.
Makes 4 to 6 servings.