Lunch: Belgian-Style Carrot Coins Recipe
Ingredients
3 tablespoons butter
8 medium carrots, sliced
2 tablespoons water
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream
2 tablespoons minced fresh parsley
1/4 teaspoon ground nutmeg
Instructions
In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper. Cover and cook for 8-10 minutes or until carrots are tender. Stir in the cream, parsley and nutmeg. Bring just to a boil; remove from the heat.
Reviews
Add a review for Belgian-Style Carrot Coins Recipe
Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
