1 pound of baby whole carrots 1/2 cup heavy cream 1/4 cup butter 2 tablespoon Gran Marnier Salt and freshly ground black pepper to taste 1 tablespoon chopped fresh parsley (optional)

Cook carrots in a large skillet, covered, in a small amount of water over medium heat until almost tender. Drain.  Add the butter and cream and heat slowly, stirring until liquid is reduced by half.  Add the Gran Marnier and season with salt and pepper.  Remove from heat and sprinkle with parsley, if desired. Serve. Makes 4 to 6 servings.