Normandy Carrots

love this carrot dish

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb carrot
• 1  pinch sugar
•  salt
•  freshly ground black pepper
• 7  fluid ounces dry apple cider
• 1  lemon, juice of
• 3⁄4 ounce butter
•  nutmeg
• 1⁄4 pint  cream
•  chopped fresh parsley (, to garnish)

Directions

1. Peel and slice carrots on the diagonal into 1/4 inch slices.
2. Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
3. Drain and place them in a shallow pan with the cider, lemon juice and butter.
4. Sprinkle with salt and pepper and grate a little nutmeg over them.
5. Bring to a simmer, cover and cook 5 minutes.
6. Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
7. Add the cream and heat through, shaking the pan to coat carrots with it.
8. Adjust seasoning and serve with the parsley sprinkled over the top.