Total Time
35mins
Prep 15 mins
Cook 20 mins

Entry in RSC #10.

Ingredients Nutrition

Directions

  1. Boil or steam the sliced carrots until fork-tender. Drain, set aside and keep hot in a serving bowl.
  2. While carrots cook, melt butter in a small saucepan; add finely chopped red onion and the brown sugar and sauté for about 5 minutes; stirring often.
  3. Whisk in the flour until flour lumps are gone.
  4. Stir in the Dijon and the cloves.
  5. Add the heavy cream and cook over med-low heat for 1 - 2 minutes.
  6. Remove from heat. Stir in salt and pepper.
  7. Pour sauce over hot cooked carrots; toss a bit and serve.

Reviews

(5)
Most Helpful

This was pretty good. I steamed my carrots.

Nyteglori August 25, 2007

I made 1/2 the recipe and after I adjusted it (because of the sauce was way to thick I need to add 1/2 cup of broth)would have enjoyed the whole amount. Very tasty love the cloves in this. Cooking times should be stated for the carrots! I cooked mine in the microwave oven for 4 minutes then added to the thick sauce hoping it would thin some but didn`t at which point I added the broth. This would have been 5 stars if you tweaked it a bit. I loved it! Thanks.

Rita~ August 24, 2007

I am giving this a 4 star because I thought they deserved 5 stars but my daughter thought 3 stars. So I am compromising. I think these are it when you want something just a bit different, but good tasting.

-Sheri- August 24, 2007

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