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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Drambuie Glazed Carrots Recipe

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This recipe for Drambuie Glazed Carrots is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb baby carrots, peeled
1/2 cup water
2 Tbsp brown sugar
3 Tbsp fresh parsley, minced
1/2 cup Drambuie
6 Tbsp butter or margarine
Salt and black pepper to taste
Directions:
Directions:
In a large saucepan, place carrots, Drambuie, water, butter, and sugar.
Simmer, covered, over medium-low heat for 6 to 8 minutes until just tender.
Remove lid and raise heat to medium-high.
Toss carrots in Drambuie mixture until well glazed.
Season with salt and pepper.
Serve sprinkled with parsley.
Personal Notes:
Personal Notes:
Recipe from Rev Leslie A Vance, San Antonio.

 

 

 

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