Belgian Carrots

"Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!"
 
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photo by Jennyrela photo by Jennyrela
photo by Jennyrela
photo by Anonymous photo by Anonymous
photo by breezermom photo by breezermom
photo by AZPARZYCH photo by AZPARZYCH
photo by Outta Here photo by Outta Here
Ready In:
20mins
Ingredients:
8
Serves:
3-4
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ingredients

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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.

Questions & Replies

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  1. frmncrr
    Do you think this would work with whole milk instead of heavy cream? I looked through the reviews and saw that some people used half and half but I don't have that either.
     
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Reviews

  1. Chocolatl
    Like another reviewer, I left out the sugar, because I like the natural sweetness of carrots. I don't think I could have waited a day to eat these--they were delicious! I think the sauce would be good with other vegetables as well. Thanks for posting!
     
  2. AZPARZYCH
    These were fantastic! My DS's have discovered they like cooked carrots and we have been trying them different ways. Both boys had seconds on these!! Made as is and would not change a thing! Made for PRMR 5/2010.
     
  3. Outta Here
    Delicious! I didn't add the sugar, because I find carrots to usually be sweet enough, and I doubled the nutmeg. Very nice change from just steamed carrots.
     
  4. Don Steele
    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
     
  5. WiGal
    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.
     
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