Serves 4 to 6. Recipe is by Corinne Cook.
7 or 8 medium large fresh, whole carrots
1 inch of water in bottom of saucepan
Salt to taste
1½ tbls. butter
1½ tbls. brown sugar, packed
About 1 tsp. grated orange zest
1?3 cup nuts, toasted (sliced or slivered almonds coarsely chopped, walnuts coarsely chopped, pecans coarsely chopped)
1.Wash, peel and cut carrots into desired shape.
2. Place cut carrots in saucepan with 1 inch of boiling, salted water. Cover and when water comes to a boil again, reduce heat to medium low and cook until carrots are just tender. Drain when tender and remove carrots. In same saucepan, add the butter, brown sugar and orange zest. Stir to dissolve sugar then add the carrots back to pan to coat with orange-sugar glaze.
3. Place carrots in serving bowl and top with toasted nuts.