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Translators without Borders Cookbook

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Carrots with Pistachios and Cointreau

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

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
Carrots with Pistachios and Cointreau
Print Recipe
  • CourseSide dishes
Servings
4 servings
Servings
4 servings
Carrots with Pistachios and Cointreau
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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Filed Under: Uncategorized Tagged With: gluten-free, vegetarian

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Contributor

Aimee Ansari
Executive Director, Translators without Borders, with help from my mother (recipe) and cousin (photos)

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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This Cookbook is composed of recipes provided pro bono by supporters of Translators without Borders (TWB). The recipes must not be sold or otherwise used for profit.

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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