Preparation:

Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender. Drain.

Add the butter and Gran Marnier and heat slowly, stirring until liquid is reduced by half and carrots have absorbed the flavor.

Season with salt and pepper. Sprinkle with parsley, if desired and serve.

Servings: 4 to 6
Source:
Submitted by: Recipe Group Member
Date:

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