Brandied Carrots

In our family, we like to either totally nullify the nutritional value of our vegetables by adding plenty of dairy fat (for example, Continental Vegetables), or spice them up by adding a bunch of booze. And sometimes we do both (dad's recipe for creamed mushrooms with sherry is coming, just as soon as I can take a photo of it that doesn't look totally disgusting. Mushrooms are not very photogenic). This recipe falls in the middle category, and it is a wonderful way to kick up the flavor of plain old steamed carrots.

Brandied Carrots

1/4 cup water

4 cupes sliced carrots

juice of 1/2 lemon

brandy

salt

1 Tbsp chopped fresh parsley

Bring the water to a boil. Add the carrots, then cover and turn the heat down to medium. Cook until the carrots are tender, about 5 minutes or so. Drain the carrots, then return the pan to the heat, and add the lemon juice, parsley, and a jigger or so of brandy. Toss together, letting a bit of the liquid evaporate. Add salt to taste and serve.

From "The Master in the Kitchen"