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Carrots Almondine

2 c. thinly sliced carrots

1 T. brandy

1 T. unsalted butter

1 T. honey

1/2 t. thyme

1/4 t. salt

1/4 t. pepper

1/4 c. slivered almonds, toasted


Bring carrots and 1/4 c. water to a boil in a large skillet.  Cover and reduce heat to low.  Cook until just tender about 6 minutes.  Uncover and cook until water evaporates, about 2 minutes.  Increase heat to medium-high; add brandy and cook 1 minute.  Stir in butter, honey, thyme, salt and pepper.  Cook stirring often until tender, about 2-3 minutes.  Remove from heat and stir in toasted slivered almonds. 

This entry is related to the following products. Click on any of them for more information.
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