Served as side dish. Vegetarian dish. Speciality: Easter Side Dishes

1 lb. fresh Carrots, sliced, or 2 (15-ounce) cans Carrots (see note)

1/4 teaspoon Salt (if using fresh carrots)

2 teaspoon Amaretto liqueur

2 teaspoon Almond extract

2 Tablespoon Butter

1 Tablespoon Cornstarch

1/3 Cup Honey

Place carrots in a medium saucepan; cover with water (about 1 1/2 cups). Add salt; cook over medium heat until fork-tender, about 10 minutes. Remove carrots to a warm dish and set aside. Ladle a tablespoon or two of cooking liquid into a small dish and set aside to cool. Add amaretto, almond extract and butter to saucepan; stir constantly until butter is melted. Whisk cornstarch into the small dish of reserved liquid; whisk cornstarch mixture into saucepan and continue cooking until sauce is thickened. Stir in honey. Return carrots to pan and heat through.

Serves: 6-8

Tips: If using canned carrots, drain liquid into a saucepan, then add other ingredients except salt according to method above. Add carrots to sauce to heat through.

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