French Honey-Cream Carrots

By BeijingRose
April 3, 2013
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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

Serves: 4

  • 1 pound baby carrots
  • 1 cup heavy cream
  • 1/2 cup honey
  • 3 tablespoons butter, melted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup sugar
  1. 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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