10 carrots, sliced and steamed until barely tender
4 tbsp. butter
Salt and pepper to taste
2 tsp. minced garlic
2 tsp. minced shallots
1/4 c. chopped hazelnuts
2 tbsp. brown sugar
1/3 c. dry sherry
1/2 c. cranberry puree (recipe follows)
Orange zest for garnish

Carrots may be steamed or blanched ahead of time, then stored in refrigerator until ready to proceed with the recipe.

Saute the cooked carrots in the butter. Add salt and pepper. Add the garlic, shallots and hazelnuts and continue to cook for 3 to 4 minutes. Add the brown sugar and cook for 30 more seconds, then add the sherry to deglaze the pan. Cook for a moment longer.

Remove to serving plate and spoon on the cranberry puree. Garnish with orange zest.

CRANBERRY PUREE:

Boil 1/2 pound whole, fresh (or frozen) cranberries in 1 cup of water. Add 1 cup of sugar and simmer about 10 minutes, or until the skins pop. Run the mixture through a blender or food processor, then pass the puree through a sieve, including the pulp.

Add 2 tablespoons Grand Marnier, and 1/2 teaspoon grated orange peel. Yields: about 1 cup puree.