Ingredients

4 large carrots -- peeled and sliced , 2 tablespoons butter , 2 tablespoons orange-flavored liqueur , 2 tablespoons orange juice or water , 1 tablespoon grated orange peel , 1 teaspoon salt , 1/4 teaspoon ground white pepper

Method

3. Divide watercress-onion mixture among 4 to 6 salad plates. Top each serving with some of the orange segments. 1. In a medium saucepan, combine carrots, butter, liqueur, orange juice, orange peel, salt, and pepper. , 2. Cover saucepan tightly and cook over medium-low heat until carrots are tender when pierced with a knife (about 15 minutes). Serve carrots immediately with sauce.