1 1/2 lb Carrots, cut into
-4" lengths
3 tb Sweet butter
3 tb Amaretto
1/4 ts Ground ginger, or to taste
1/3 c  Sliced unblanced almonds,
-toasted lightly

In a steamer set over simmering water steam the carrots, covered, for 10
minutes, or until they are just al dente. Quarter the carrots lengthwise.
In a skillet, cook the carrots in the butter over moderate heat, stirring,
for 3 minutes; stir in the Amaretto and the ginger, and cook the mixture,
covered, over low heat for 3 minutes. Stir in the almonds and salt and
pepper to taste and simmer the mixture, covered for 1 minute. Serves 6 to
8.