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2 tablespoons butter
1/2 cup
Heart of the Desert shelled pistachios skinned
1/4 cup Cointreau, Triple Sec, or Grand Marnier
1 pound carrots, peeled and cut into 1/4-inch diagonal slices
3 tablespoons butter
3 tablespoons water
1 teaspoon salt
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Melt 2 tablespoons butter in a medium skillet over medium heat;
add nuts, and sauté 1 minute. Stir in Cointreau; remove from
heat, and set aside. Bring carrot, 3 tablespoons butter, water,
and salt to a boil in a saucepan. Reduce heat to medium-low, and
simmer until carrot is barely tender, 5 minutes. Transfer carrot
with a slotted spoon to a heated serving bowl. Bring carrot
liquid to a boil, and reduce to 2 tablespoons. Pour over carrot;
add nut glaze, and toss. Makes 6 servings. |
