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    You are in: Home / Recipes / Brandied Butter-Cream Carrots Recipe
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    Brandied Butter-Cream Carrots

    Brandied Butter-Cream Carrots. Photo by BecR

    1/1 Photo of Brandied Butter-Cream Carrots

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    BecR's Note:

    I've been making these tasty brandied carrots with butter, parsley and cream since I was a newlywed! They're very popular in my household, and a wonderful vegetable side dish for dinner parties, holidays, special occasions, or Sunday dinners. Delicious! Would also be good with the addition of parsnips. I like to use a good brandy (such as German 'Asbach Uralt'), but any brandy should do just fine. I hope you enjoy!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the prepared carrots in a 2-quart saucepan.
    2. 2
      Add water; bring to a boil then reduce heat, cover and simmer until carrots are tender crisp (about 20 to 25 minutes, no more!).
    3. 3
      When the carrots are tender crisp, drain and add the remaining ingredients to the carrots in the pan, stirring gently to coat.
    4. 4
      Serve the brandied carrots hot, sprinkled with fresh snipped parsley (or chervil -or- chives, as you wish).

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    Nutritional Facts for Brandied Butter-Cream Carrots

    Serving Size: 1 (225 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 142.1
     
    Calories from Fat 75
    52%
    Total Fat 8.3 g
    12%
    Saturated Fat 5.1 g
    25%
    Cholesterol 23.5 mg
    7%
    Sodium 173.5 mg
    7%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 3.2 g
    12%
    Sugars 5.9 g
    23%
    Protein 1.3 g
    2%

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