Ingredients for Belgian Carrots
- 1 pound carrots, peeled and sliced
- Heavy Cream
- Unsalted Butter
- Granulated Sugar
- Dried Parsley
- Nutmeg
- Salt
- Ground Black Pepper
How to Make 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!
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
42g
Fat
55g
Carbs
6g
