Amaretto Carrots Recipes

Steps:

• Melt butter in a saucepan over medium heat; stir brown sugar and amaretto into melted butter. Cook and stir butter mixture until sugar dissolves completely and mixture comes to a boil, about 10 minutes.

Steps:

• Parboil sliced carrots (I usually use the baby carrots whole) until al dente, about 10 minutes.
• Drain and rinse under cold water to stop cooking. This can be done a couple of hours ahead of time.
• Heat butter over medium heat until melted. Add carrots, sugar and heat to caramelize sugar.
• Add Amaretto and cook to reduce sauce to a glaze.
• Season to taste with salt and pepper.
• Serve immediately.

Steps:

• Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
• Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Steps:

• Place carrots in a medium saucepan; cover with water (about 1 1/2 cups). Add salt; cook over medium heat until fork-tender, about 10 minutes.
• Remove carrots to a warm dish and set aside. Ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool.
• Add amaretto, almond extract and butter to saucepan; stir constantly until butter is melted.
• Whisk cornstarch into the small dish of reserved (cool) liquid; whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened.
• Stir in honey.
• Return carrots to pan and heat through.