Carrots with Pistachios and Cointreau

I live on a Greek island (Aegina) that is well-known for pistachios. This is one of those dishes I make quickly that has some local flavour, but isn’t Greek. (You can get tired of Greek food!). It’s really easy to make and tastes great – a perfect thing to pull out for those last minute dishes.

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Carrots with Pistachios and Cointreau

Print Recipe

• CourseSide dishes

Servings

4 servings

Servings 4 servings

Carrots with Pistachios and Cointreau Print Recipe CourseSide dishes Servings 4 servings Servings 4 servings

Ingredients

• 2 tbsp butter
• 1/2 cup pistachios skinned
• 1 lb carrots cut diagonally into ¼ inch slices
• 3 tbsp butter
• 1/4 cup Cointreau
• 3 tbsp water
• 1 tsp salt

Servings: servings

Instructions

1. Melt 2 tbsp butter in medium skillet over medium-high heat. Add pistachios and saute 1 minute. Stir in Cointreau. Remove from heat and set aside.
2. Combine carrots, 3 tbsp butter, water and salt in large saucepan and bring to boil over medium-high heat. Reduce heat to medium-low, cover and cook; until carrots are just tender, about 5 minutes. Transfer carrots to heated serving bowl using slotted spoon.
3. Keep warm. Boil cooking liquid until reduced to 2 tbsp. Pour over carrots. Add pistachios. Add Cointreau. Toss gently.

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