Belgian Carrots

8 ingredients
3 steps

Ingredients

  • 8 carrots, sliced crosswise into 1/4-inch pieces
  • 1/3 cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 teaspoons granulated sugar
  • 2 teaspoons dried parsley
  • 1/4 teaspoon nutmeg, grated
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper

Directions

  1. 1
    In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
  2. 2
    Drain water from pan & toss carrots with remaining ingredients.
  3. 3
    Over low heat, stir carrots until sauce is heated through & serve.

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