Tuesday, February 5, 2013

Amaretto Carrots


When Mr. O-P and I went out to dinner last month to celebrate his birthday, he had a choice of two sides to go with his salad and steak modiga:  cavatelli with broccoli or amaretto carrots.  He jumped on the pasta like he was putting out a fire.  Me?  I’d have been all over those carrots.  In fact, after this dinner I couldn’t stop thinking about them.  I happen to like carrots a great deal, love the bright, rich color they give to the plate, and, consequently, am always looking for new ways to serve them.  When I spotted this recipe on Food.com I had to try it.  These carrots are wonderful!  They are easy to prepare, have the perfect hint of sweetness without being cloying, and the subtle almond taste gives them a rich deliciousness that will have you stopping yourself from gobbling up the contents of the entire pan.  Seriously, they are that good.

Amaretto Carrots

3 tablespoons butter
2 tablespoons granulated sugar
1/4 cup Amaretto Liqueur
Salt and pepper (Optional)

Drop carrots into a medium-large pan of boiling water.  Cook until al dente, about 10 minutes. Drain and rinse under cold water to stop cooking.  Heat butter over medium heat until melted. Add carrots and sugar and heat to caramelize the sugar, about 6-8 minutes.  Add Amaretto and cook to reduce sauce to a glaze, about 5-6 minutes.  Season to taste with salt and pepper, if desired.  (I used no additional seasoning as I thought they were perfect as they were.) 
Serve immediately.

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4 comments:

Linda said...

I'm with you on choosing carrots. Now that we have these wonderful baby carrots, there's no excuse not to make them frequently. This recipe looks wonderful!

SavoringTime in the Kitchen said...

They sound delightful! I can just imagine this in a root veggie medley!

Marigene said...

Yummy, I love di Saronno and wouldn't have thought to pair it with anything but a drink or dessert!

lillie said...

I have made Amaretto Carrots for years and they truly ARE delicious. I like to toss in some finely chopped parsley at the end, just for additional visual appeal.