Recipe courtesy of Laura Calder
Save Recipe Print
Total:
1 hr 10 min
Prep:
15 min
Inactive:
30 min
Cook:
25 min
Yield:
about 2 cups/500 ml
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to puree. Stir the sugar into the puree in a saucepan. Add the lemon zest and lemon juice, bring to a boil, and cook until glassy and jammy. Remove the pan from the heat and stir through the chopped almonds and the Cognac. Cool.

Cook's Note

Serving suggestion: Serve on bread with cold butter.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Roasted Carrots

Recipe courtesy of Ina Garten

Baby Carrots

Recipe courtesy of Rachael Ray

Sauteed Carrots

Recipe courtesy of Ina Garten

Carrot Cake Recipe

Recipe courtesy of Robert Clinton

Honey Glazed Carrots

Recipe courtesy of Sunny Anderson

Roasted Parsnips and Carrots

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Ginger Carrot Soup

Roasted Rainbow Carrots

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories