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Carrots & Bunnies
1 pound carrots, sliced
2 Tablespoons butter
4 Tablespoons orange juice
2 Tablespoons finely chopped pecans
1 Tablespoon brown sugar
1/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
4 bunny-shaped Peeps
raisins, snipped into small pieces (optional)
Toast pecans in a large dry skillet over medium-high heat until fragrant and starting to brown.
Remove pecans and set aside.
Wipe skillet clean; return to heat and add butter.
Saute carrots in butter until beginning to soften, about 5 minutes.
Add orange juice, brown sugar, nutmeg and salt.
Reduce heat to medium and cook until carrots are soft and juices have reduced to a glaze.
Divide carrots into 4 lightly buttered ramekins.
Bake at 450 degrees until bubbling, 5-7 min.
Top each ramekin with a bunny.
Place under broiler until bunny is starting to brown, about 45 seconds.
If desired, replace eyes and nose with snipped raisins (they disappear under the broiler).
March 21, 2013