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Thursday, August 2, 2007

Glazed Carrots w/ Cointreau




I adapted this recipe from Joy of Cooking and it turned out very nice. Their recipe suggested using brandy, but I thought the orange flavor of the Cointreau would work a little better and it did impart a nice subtle flavor to the carrots.


Glazed Carrots w/ Cointreau


1 lb. carrots, cut into thick slices
1/2 cup water
2 tbsp. butter
1 1/2 tbsp. brown sugar
1/2 tsp. salt
2 tbsp. Cointreau, or other orange flavored liqueur
1 tbsp. chopped flat leaf parsley
fresh ground pepper


Place all ingredients into a pan that is large enough so that carrots form single layer on bottom of pan. Heat until simmering and cover with a lid. Simmer until a syrupy glaze forms on bottom of pan and carrots are cooked, about 20 minutes. Uncover and roll carrots to coat. Top with parsley and pepper to taste.

1 comment:

Anonymous said...

Using orange juice instead of water makes them extra flavorful.