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-> [Carrot, Side-dishes, Vegetables] -> [International intoxicated carrots Recipe] |
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International intoxicated carrots
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| Artist: |
_ |
| Categories: |
Carrot, Side-dishes, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Unsalted butter | | 1
| lbs | Carrots (about 5 or 6) | | | -peeled, cut into 2 x ?x | | | -?inch batons (what the | | | -hey, I slice mine) | | 2
| tsp | Sugar | | | Salt to taste | | 1/2
| cup | Scotch, Bourbon, Spanish | | | -brandy, French Cognac | | | -Russian Vodka, German | | | -Schnapps OR Swedish | | | -aquavit. |
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Procedures:
| 1 | In a heavy skillet or saute pan, melt the butter over moderate heat. | | 2 | When the foam subsides, add the carrots, sugar and salt to taste. | | 3 | Stir the mixture until the carrots are coated with the butter. | | 4 | Add the liquor of choice, bring to a boil over high heat, reduce heat to a simmer, and cook the carrots, stirring occasionall, for 4 or 5 minutes, or until they are tender and the liquor has evaporated. | | 5 | Serve warm. |
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