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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (202g) Recipe makes 3 servings |
||
| Calories 238 | ||
| Calories from Fat 161 | (67%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.9g | 27% | |
| Saturated Fat 11.1g | 55% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 318mg | 13% | |
| Potassium 552mg | 15% | |
| Total Carbohydrate 19.4g | 6% | |
| Dietary Fiber 4.7g | 18% | |
| Sugars 10.3g | ||
| Protein 2.2g | 4% | |
Belgian Carrots
By: Sydney Mike
May 22, 2008
Here's an interesting carrot recipe — If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!
SERVES 3 -4
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
Directions
1
In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.2
Drain water from pan & toss carrots with remaining ingredients.3
Over low heat, stir carrots until sauce is heated through & serve.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Eggs/Dairy
- Cuisine > European > Western > French
- Cuisine > European > Western > Belgian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: bobo3039
On Sep 12, 2009
Nicely sweet and very delicious. I used half and half and fresh parsley. I would reduce the amount of parsley I use next time as the flavor wasn't as complementary as I had hoped. The carrots were wonderful!
From: debarra
On Jun 18, 2009
I could've eaten the whole pot of carrots myself, that's how good this was. I didn't have any parsley, so added about a teaspoon of dried chervil instead. I used light cream, and let the sauce cook until it got nice and thick. Thanks for the delicious recipe!
From: WiGal
On Apr 19, 2009
Delicious! Reminds me of the creamed peas that my mother makes except subtly sweeter. Made it during the cool of the morning--appreciate make ahead recipes when the temps escalate! Used fat free half and half, and because I only had 2 carrots and some leftover peas I added the peas to it. I drained them thoroughly in a colander then put them back into a warm pan so they dried off nicely. Thanks for posting, Syd. Made for PRMR.
From: KITTENCAL
On Sep 5, 2008
the flavor was great although even with patting the carrots dry with paper towels i found them to be a little watery after adding on the cream, all in all a nice recipe with good flavor, thanks Syd!
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