1 bunch of Dutch Carrots
2 tablespoons of toasted almonds
2 teaspoons of salt
1 tablespoon of vino cotto
Cut the stems of your carrots, leaving about 1 inch at the ends. Scrub gently if necessary, to remove any extra dirt. Place carrots in a deep frying pan or saucepan. Pop in the butter & salt. Cover carrots with just enough water to submerge them. Now, bring water to a simmer and allow to gently cook the carrots until the water has evaporated and there is only the butter left. Pour over the vino cotto, and toss to coat the carrots. Sprinkle the almonds over, toss again. Remove from pan. Season.