- 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
- 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. Yield: 4 servings.
Reviews forBelgian-Style Carrot Coins
"We like this recipe because it is so easy to make. I especially like the creamy taste!"
"Very simple and definitely something I wouldn't hesitate to make again."
"Great Side Dish."