Belgian Carrots - cooking recipe

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
Preparation
    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.

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