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.
This post is linked
to:
3 comments:
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!
They sound delightful! I can just imagine this in a root veggie medley!
Yummy, I love di Saronno and wouldn't have thought to pair it with anything but a drink or dessert!
Post a Comment