1 1/2 lb carrots, cut into 4 lengths
3 tbsp sweet butter
3 tbsp amaretto
1/4 tsp ground ginger, or to taste
1/3 cup sliced unblanced almonds, toasted l, ightly
Directions
In a steamer set over simmering water steam the carrots, covered, for
10 minutes, or until they are just al dente. Quarter the carrots
lengthwise.
In a skillet, cook the carrots in the butter over moderate heat,
stirring, for 3 minutes; stir in the Amaretto and the ginger, and
cook the mixture, covered, over low heat for 3 minutes. Stir in the
almonds and salt and pepper to taste and simmer the mixture, covered
for 1 minute. Serves 6 to 8.
Servings: 6 servings
Amaretto Carrots Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced far back into distant history, in fact as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to academics are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Romans made use of a wide range of herbs, including a few you will know for example basil, mint and parsley. Over the next few hundred years, the powerful and wealthy strove to serve the best banquets, and as a consequence, cooks and their recipe collections were much in demand. Even so, it was during the nineteenth century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and writing down recipes of the day. The TV revolution gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on this site. |
We hope you enjoy this Amaretto Carrots recipe.
