Flemish Carrots

9 ingredients
8 steps

Ingredients

  • 1/4 cup butter
  • 8 medium carrots, peeled and cut in matchstick-sized strips
  • 1/3 cup boiling water
  • 1 tablespoon light brown sugar
  • 1 teaspoon salt
  • 1/8 teaspoon mace
  • 1/2 cup light cream
  • 1 tablespoon lemon juice
  • 2 egg yolks

Directions

  1. 1
    Melt the butter in a nonstick pan over medium heat.
  2. 2
    Saute carrots for 12-15 minutes stirring continuously until lightly caramelized.
  3. 3
    Mix in water, brown sugar, salt and mace.
  4. 4
    Cover and simmer 8-10 minutes until carrots are barely done (still a bit crisp).
  5. 5
    Remove cover and cook for 2 minutes.
  6. 6
    Whisk egg yolks and cream until well blended and frothy.
  7. 7
    Stir unto carrots.
  8. 8
    Season with lemon juice and serve.

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