Carrots with Pistachios Ala Oregon

6 Servings

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Carrots with Pistachios Ala Oregon Ingredients

2 tb Butter	3 tb Butter
1/2 c Pistachio nuts; shelled and	3 tb Water
1/4 c Cointreau; triple sec OR	1 ts Salt
1 lb Carrots; peeled and cut into

Instructions for Carrots with Pistachios Ala Oregon

Melt butter in medium skillet. Saute nuts for one minute. Stir in Cointreau. Remove from heat and set aside. Place carrots, butter water and salt in a saucepan. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes until carrots are barely tender. Transfer carrots to a heated serving bowl with a slotted spoon. Bring carrot liquid to a boil and reduce to 2 tablespoons liquid. Pour juice over carrots, add nut glaze and toss. Source: Savor the Flavor of Oregon, A Cookbook Compiled by The Junior League of Eugene, Oregon. 1990. ISBN: 0-9607976-1-0 Scanned and Busted for you by Brenda Adams Recipe by: Savor the Flavor of Oregon (Jr. League/Eugene)

Main Ingredient: CarrotsCuisine: Uncategorized