Grand Marnier Glazed Carrots Recipes

Steps:

• 1. Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
• 2. In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
• 3. Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings
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Steps:

• Combine carrots, water to cover, and salt in pan. Cover and cook over medium heat 25 minutes. Drain and set aside.
• Melt butter in a large skillet over medium heat. Add sugar and marmalade and simmer about 10 minutes or until sugar is melted. Stir in carrots and 1/2 cup Grand Marnier. Simmer, uncovered about 30 minutes or until carrots are shiny and candied. Add remaining Grand Marnier.
• Sprinkle with nutmeg and serve in orange shells, if desired.

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Steps:

• Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
• In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
• Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.

Steps:

• 1. In a medium-size saucepan, add carrots and enough water to cook. Cook over medium-high heat until tender. When cooked, pour off most of the water but RESERVE ABOUT 3/4 CUP.
• 2. In a small mixing bowl, combine sugar, nutmeg if using, salt, butter, orange marmalade, & orange liqueur.
• 3. Pour mixture over carrots then add reserved liquid, then stir.
• 4. Let simmer for 4 to 5 minutes over low heat. Stir to avoid sticking.
• 5. Special Note: You may substitute honey for the marmalade if desired, and use rum or bourbon instead of the liqueur. Garnish with orange slices, orange wedges or orange cups & a sprig of mint if desired.

Steps:

• Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender, about 15 minutes.
• Drain.
• Add the butter and cream and heat slowly, stirring until liquid is reduced by half.
• Add the Grand Marnier and season with salt and pepper.
• Remove from heat and sprinkle with parsley, if desired.
• Serve.

Steps:

• Cut carrots into 2 inch long matchsticks. Set aside. In small saucepan, mix sugar and water and bring to a boil. Simmer for two minutes. Add cinnamon and simmer one more minute. Remove from heat. Stir in Grand Marnier and butter until melted. Cook carrots in boiling, salted water until just tender. Drain and toss with sauce. Serve immediately.