Serves 6. Recipe courtesy The Food Channel.
1 pound carrots
½ teaspoon salt
1 stick (¼ pound) butter
2 tablespoons light brown sugar
2 tablespoons orange marmalade
⅓ cup walnuts, toasted and chopped
Peel carrots and cut them on the diagonal, about two inches long. Steam for 20 minutes and add ½ teaspoon salt after the carrots are tender (or you may boil them in 1 cup of water plus ½ teaspoon of salt). Melt the butter in a frying pan. When it is sizzling, add the carrots. Keep heat high. Shake carrots around for two or three minutes until they are well buttered. Add the light brown sugar and orange marmalade and continue to shake the pan. Heat to medium and continue cooking for 5 minutes. Add walnuts and serve.