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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Brandied Carrots


5 cups Carrots, peeled and slice 1 /4-inch thick

1 stick Butter

1 /2 cup Brandy

1 tsp Salt

1 /2 tsp Pepper


Place the carrots on a plate and cover tightly with plastic wrap. Microwave on high for seven minutes. Remove from microwave and very carefully remove plastic wrap. Melt butter in a large skillet over medium heat. Add cooked carrots and brandy. Cook for five to six minutes, stirring often. Add salt and pepper. Remove from heat and serve.

Yield: eight servings

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