Zutaten für Belgian Carrots
- 1 pound carrots
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon fresh parsley
- 1/4 teaspoon ground nutmeg
- salt to taste
- freshly ground black pepper to taste
- 1 tablespoon Dijon mustard
- 1/4 cup chicken broth
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Zubereitung von Belgian Carrots
- Peel and slice 1 pound of carrots into 1/2-inch thick rounds.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the carrots and cook for 5 minutes, stirring occasionally, until slightly softened.
- Stir in 1 tablespoon of brown sugar, 1 tablespoon of Dijon mustard, 1/4 cup of chicken broth, and 1/4 cup of heavy cream. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 10-12 minutes, or until carrots are tender and the sauce has thickened slightly.
- Stir in 1 tablespoon of chopped fresh parsley and 1/4 teaspoon of ground nutmeg. Season with salt and freshly ground black pepper to taste.
- Serve immediately or chill and reheat before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
42g
Fat
55g
Carbs
6g
