Normandy Carrots

Name: Normandy Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 lb carrot; 1 pinch sugar; salt; freshly ground black pepper; 7 fluid ounces dry apple cider; 1 lemon, juice of; 3/4 ounce butter; nutmeg; 1/4 pint cream; chopped fresh parsley (, to garnish)

Submitted by ltdsaloon16r

"love this carrot dish"

Download

photo by lets.eat

Ready In:: 25mins
Ingredients:: 10
Serves:: 4

ingredients

1 lb carrot
1 pinch sugar
salt
freshly ground black pepper
7 fluid ounces dry apple cider
1 lemon, juice of
³⁄₄ ounce butter
nutmeg
¹⁄₄ pint cream
chopped fresh parsley (, to garnish)

directions

Peel and slice carrots on the diagonal into 1/4 inch slices.
Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
Drain and place them in a shallow pan with the cider, lemon juice and butter.
Sprinkle with salt and pepper and grate a little nutmeg over them.
Bring to a simmer, cover and cook 5 minutes.
Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
Add the cream and heat through, shaking the pan to coat carrots with it.
Adjust seasoning and serve with the parsley sprinkled over the top.

Questions & Replies

Got a question? Share it with the community!

Reviews

These are good! We loved the creamy sauce. Very easy recipe, and a very refreshing change from the ordinary carrots. Thanks, Evie*!

MizzNezz
I had unexpected dinner guests tonight and decided to try these carrots. They got rave reviews and disappeared like a snowflake on water.

Millereg
I nixed the cream, added more cider, and some freshly grated ginger (just a touch). Excellent carrots!

Mirj2338
Allow me to begin by saying-the sauce is *extraordinary*!! Instead of boiling the carrots; organic carrots in this case, I lightly sauteed them in a bit of grapeseed oil. Then I added about 3 tablespoons of frozen apple juice concentrate (had no idea what dried apple cider is, the mix?? in those envelopes??), and brought to a boil. Lowered the heat and cooked for about 4-5 minutes only until the carrots were "al dente", then I added 4 ounces of heavy whipping cream, freshly grated nutmeg and the remaining ingredients. Went very well with my posted raspberry chicken and orzo pasta. Thank you for posting the recipe.

COOKGIRl
I received mixed reviews from my family w/this, My eldest DS-no go, my DH thought they had too much of a bite to them, My youngest DS had 2 helpings!(he said he loved the 'dip'), and I thought they were just fine, loved the apple/cream sauced flavor. Thanks Evie*-

lets.eat