Community Pick
Belgian Carrots
photo by Jennyrela
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
- 8 carrots, sliced crosswise into 1/4-inch pieces
- 1⁄3 cup heavy cream
- 2 tablespoons unsalted butter
- 2 teaspoons granulated sugar
- 2 teaspoons dried parsley
- 1⁄4 teaspoon nutmeg, grated
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground black pepper
directions
- In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
- Drain water from pan & toss carrots with remaining ingredients.
- Over low heat, stir carrots until sauce is heated through & serve.
Reviews
-
I made this on Sunday,it worked out well.The only comment I have is the listing of 8 carrots.Here in Canada these come in all sizes,so I took a quess ,picked 8 similar shaped and size and then measured for future reference.I used about 4 cups of carrots and the balance seemed to work out correctly.I have recorded the number,and will make again.thanks.Don Steele
-
Delicious! Reminds me of the creamed peas that my mother makes except subtly sweeter. Made it during the cool of the morning--appreciate make ahead recipes when the temps escalate! Used fat free half and half, and because I only had 2 carrots and some leftover peas I added the peas to it. I drained them thoroughly in a colander then put them back into a warm pan so they dried off nicely. Thanks for posting, Syd. Made for PRMR.
see 23 more reviews