Normandy Carrots Recipe

Name: Normandy Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
Peel and slice carrots on the diagonal into 1/4 inch slices.
2
Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
3
Drain and place them in a shallow pan with the cider, lemon juice and butter.
4
Sprinkle with salt and pepper and grate a little nutmeg over them.
5
Bring to a simmer, cover and cook 5 minutes.
6
Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
7
Add the cream and heat through, shaking the pan to coat carrots with it.
8
Adjust seasoning and serve with the parsley sprinkled over the top.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb carrot, 1 pinch sugar, salt, freshly ground black pepper, and more.

Yes, Normandy Carrots falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Normandy Carrots

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