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Grand Marnier-Glazed Carrots

Source of Recipe

From "Cold Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"It's a shame that the staple bag of carrots is often overlooked among the more fashionable produce at the supermarket. Carrots and oranges have both a color and flavor affinity. So, the Grand Marnier in this recipe guarantees a boost in reputation for the friendly common carrot. Serve with a crispy roasted chicken or a succulent cut of pork."

List of Ingredients

◦ 3 tablespoons unsalted butter
◦ 1 pound carrots, peeled and cut on a sharp diagonal into ⅓-inch-thick slices
◦ 3 tablespoons orange marmalade
◦ ⅓ cup Grand Marnier or other orange liqueur
◦ 2 tablespoons chopped fresh parsley


Recipe

Melt the butter in a heavy skillet over medium-high heat.

Add the carrots and toss to coat with the butter. Stir in the marmalade and heat until melted. Add the Grand Marnier and bring to a boil. Lower the heat and simmer covered 5 minutes.

Uncover the carrots and continue to cook until tender and the liquid has been reduced to a glaze, 4 to 5 minutes more.
Sprinkle with the parsley and serve at once.

Makes 6 servings