1. Toast almond slivers by putting them in dry skillet over medium heat, shaking frequently, until golden brown and aromatic. Set aside.
2. In a large saucepan, put carrot coins and butter over medium-low heat, stirring and cooking until carrots start to soften. Stir in the almond extract, nutmeg, and cinnamon, salt and pepper, stirring to combine. Continue cooking over medium-low heat until carrots are tender but not too soft.
3. Remove from heat and add toasted almonds, tossing to combine. Taste for salt and pepper and adjust. Serve warm.
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If you're not a big fan of carrots, this is a recipe that will change your mind. Because the carrots are not boiled in water, they don't get mushy, watery, or lose their flavor.
The almonds and nutmeg really jump-up the flavor, too. If you don't have almond extract (or don't want to use it) just try adding vanilla extract to get that little sweet kick.
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