Creamed Baby Carrots with Gran Marnier
Creamed baby carrots spiked with a generous splash of Gran Marnier and garnished with a sprinkling of fresh parsley.
1 pound of baby whole carrots
1/2 cup heavy cream
1/4 cup butter
2 tablespoon Gran Marnier
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 cream and heat slowly, stirring until liquid is reduced by half.
- Add the Gran Marnier and season with salt and pepper.
- Remove from heat and sprinkle with parsley, if desired. Serve.
Makes 4 to 6 servings.