Ingredients
2 lb bunch of fresh carrots
2 TB triple sec
4 TB butter
half a fresh lemon
salt
pepper
Preparation
scrape carrots and cut into 1/8 inch discs. place in small pot with butter and a bit of salt and cook over low heat for five minutes Add water to barely cover and raise heat and cook unto most of the water has been absorbed and evaporated. Add triplesec and return to a boil for a minute remove from heat and put in serving plate. squeeze lemon over carrots and adjust seasonings
