How to make it

  • Place carrots in a medium saucepan; cover with water (about 1 1/2 cups). Add salt; cook over medium heat until fork-tender, about 10 minutes.
  • Wash green tops and chill in ice water.
  • Remove carrots to a warm dish and set aside. Ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool.
  • Add amaretto, almond extract and butter to saucepan; stir constantly until butter is melted.
  • Whisk cornstarch into the small dish of reserved (cool) liquid; whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened.
  • Stir in honey.
  • Return carrots to pan and heat through.
  • Garnish with green carrot tops.

Reviews & Comments 5

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  • lagoulue 3 years ago
    Wow! This sounds wonderful, the amaretto/carrot combination is brilliant. I also love that it uses the lacy green carrot tops, too - a perfect recipe for the beautiful big bunches of carrots at the farmers' market in high summer. Thanks!
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  • lexluv101 8 years ago
    I cannot wait to try this, thank you
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    " It was excellent "
    angelgal ate it and said...
    This sounds really good!!! ;)
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  • borinda 10 years ago
    Nice. I've steamed the cut up carrots and once drained added in butter, salt, and honey but this amaretto flavor clearly is a great match with the carrots. Brava!
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  • merlin 10 years ago
    Sounds supurb. Everybody likes carrots!
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