Normandy Carrots

Normandy Carrots

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “love this carrot dish”

    Ingredients

  • 1lbcarrot
  • 1pinchsugar
  • salt
  • freshly ground black pepper
  • 7fluid ouncesdry apple cider
  • 1lemon, juice of
  • 3/4 ouncebutter
  • nutmeg
  • 1/4 pintcream
  • 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.

    • Reviews

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

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

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

  • “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 abit 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 withmy posted raspberry chicken and orzo pasta. Thank you for posting the recipe. “

  • “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*-“

  • “Very good!I used heavy whipping cream (all I had), which made a thick and delicious sauce.”

  • “I wasn’t sure how much lemon juice to add, because the recipe wasn’t clear, so I added 2 tablespoons, which is about the equivalent of one lemon.It turned out way too lemony!!Plus, I wasn’t sure what dry apple cider was, so I used regular apple cider.To make it easier, I used a bag of baby carrots, and just sliced them in half the long way.Maybe with some clarification on the cider and lemon juice, it might be worth another try.”

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