Belgian-Style Carrot Coins Recipe

5 3 6
Belgian-Style Carrot Coins Recipe
Belgian-Style Carrot Coins Recipe photo by Taste of Home
Publisher Photo

Belgian-Style Carrot Coins Recipe

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5 3 6
Publisher Photo
• “I received the recipe for Belgian-Style Carrot Coins years ago from a neighbor,” notes Billye Crumlish of Dallas, Texas. “I’ve lost touch with the neighbor but not with this recipe. It’s my family’s favorite way to eat carrots.”
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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.
Originally published as Belgian-Style Carrot Coins in Taste of Home April/May 2006, p48

Nutritional Facts

1 cup: 240 calories, 20g fat (12g saturated fat), 64mg cholesterol, 216mg sodium, 16g carbohydrate (11g sugars, 4g fiber), 2g protein.

  • 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
  1. 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.
Originally published as Belgian-Style Carrot Coins in Taste of Home April/May 2006, p48

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Reviews forBelgian-Style Carrot Coins

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gillettcookie User ID: 3422974 152228
Reviewed Mar. 21, 2010

"We like this recipe because it is so easy to make. I especially like the creamy taste!"

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lydiab02 User ID: 4389533 61171
Reviewed Sep. 13, 2009 Edited Sep. 14, 2009

"Very simple and definitely something I wouldn't hesitate to make again."

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GooFan User ID: 2452423 75018
Reviewed May. 29, 2008

"Great Side Dish."

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