Recipe by CoffeeMom
The nutmeg in this recipe really brings out the flavor.
Top Review by Outta Here
A very nice change from steamed, buttered carrots. I also added a bit of ground pepper. Went well with wild rice and roast duck. I used baby carrots, but looking forward to trying it with the varieties I find at the local Farmer's market, i.e. Purple carrots. Loved the nutmeg flavor.
Directions See How It's Made
- Wash the carrots and peel and trim ends.
- Cut the carrots in half and place in a large saucepan with enough water to cover them. Add salt and bring to a boil.
- Cook until tender.
- Drain the carrots and place them in a mixing bowl. Add milk, butter and nutmeg. Beat with an electric beater until smooth.