Show Subscription Form




Belgian-Style Carrot Coins Recipe
Belgian-Style Carrot Coins Recipe photo by Taste of Home

Belgian-Style Carrot Coins Recipe

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.”
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Belgian-Style Carrot Coins

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 21, 2010

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

MY REVIEW
Reviewed Sep. 13, 2009 Edited Sep. 14, 2009

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

MY REVIEW
Reviewed May. 29, 2008

Great Side Dish.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT