- 4 cups [1 L] thinly sliced carrots
- 1/4 cup [60 g] butter
- 1/4 cup [60 mL] water
- 1 teaspoon [5 mL] lemon juice
- 1/2 teaspoon [2.5 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 1/4 cup [60 mL] Brandy
- 2 tablespoons [30 mL] snipped parsley
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- Arrange carrot slices into a large saucepan.
- Add butter and water.
- Cover and cook over moderate heat, stirring occasionally, until carrots are just crisp-tender, about 15 minutes.
- Add lemon juice, salt, pepper and Brandy.
- Transfer mixture into a 6-cup [1.5-L] casserole.
- Cover and refrigerate overnight.
- To serve, preheat oven to 350°F [180°C].
- Reheat carrots covered into preheated oven for approximately 30 minutes, until heated through.
- Serve, sprinkled with snipped parsley.
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