1 pound carrots
1/2 cup Earth & Vine Provisions
Mandarin Pumpkin Marmalade
1 tablespoon dark rum
2 tablespoons butter
1/2 cup toasted, slivered almonds for
Peel and slice carrots into rounds. Boil carrots until just tender, about 8 minutes. Drain remaining liquid. Cover carrots and set aside.
In a small saucepan, combine Mandarin Pumpkin Marmalade, rum and butter. Warm sauce over medium heat until marmalade melts. Transfer cooked carrots to a serving dish and cover with sauce. Garnish with toasted almonds. Serves 4