Carrot Puree Au Cointreau

Recipe Description

Recipe Ingredients

1 bunch young carrots, scraped and sliced
6 tablespoons butter, melted
1 tablespoon sugar
½ teaspoon nutmeg, grated
salt and freshly ground pepper to taste
1 ounce Cointreau

Instructions

Cook carrots in lightly salted water until very tender; drain, reserving half a cup of cooking liquid. Puree carrots in food mill or mash. Combine the carrots, butter, sugar, nutmeg, salt and pepper and add just enough of the reserved liquid to moisten the puree. Heat through over very gently heat, stirring frequently. Before serving, stir in the Cointreau. Serves 4.