Author Notes
This is just one of the dishes I served at Easter Dinner, and it always gets such a great response I decided to place it here for others to enjoy. It's really quite an easy dish to prepare, and goes well with pork , chicken and turkey. It's even better eaten cold the next day! —BeijingRose
Ingredients
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1 pound
baby carrots
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1 cup
heavy cream
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1/2 cup
honey
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3 tablespoons
butter, melted
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1/2 teaspoon
cinnamon
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1/2 teaspoon
nutmeg
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1/4 cup
sugar
Directions
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Boil the carrots in a little water, with the sugar added, for 10-15 minutes (depending on how done you like them). Drain, then add the cream, honey, butter,cinnamon and nutmeg. Stir gently and simmer for 3 minutes more.
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