Ingredients

• 1 lb baby whole carrot
• 1/2 cup heavy cream
• 1/4 cup butter
• 2 tablespoons Grand Marnier
• salt & freshly ground black pepper
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender, about 15 minutes.

2. Drain.

3. Add the butter and cream and heat slowly, stirring until liquid is reduced by half.

4. Add the Grand Marnier and season with salt and pepper.

5. Remove from heat and sprinkle with parsley, if desired.

6. Serve.