Carrots with pistachios ala oregon
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| ½ | cup | Pistachio nuts; shelled and skinned |
| ¼ | cup | Cointreau; triple sec OR grand marnier |
| 1 | pounds | Carrots; peeled and cut into 1/4-inch diagonal slices |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Water |
| 1 | teaspoon | Salt |
Directions
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 medium-low 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: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)
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