Parboiled baby carrots are simmered in butter and heavy cream until tender and then flavor-spiked with a generous splash of Gran Marnier and ganished with a sprinkling of fresh parsley.

Creamed Baby Carrots with Gran Marnier

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.

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