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FLEMISH CARROTS 12 long carrots or 24 baby carrots 4 Tbsp. butter 1/4 c. hot water 1 tsp. sugar salt and pepper to taste 2 egg yolks 1/4 c. heavy cream 1 Tbsp. minced parsley Wash and scrape carrots and cut them into 3/4-inch lengths. Melt butter in a heavy saucepan. Add carrots, water, salt, pepper and sugar. Cover closely and simmer for 20 to 25 minutes, stirring often and adding a few drops of water if necessary to keep carrots from sticking. When they are tender, there should be no water left, only a buttery sauce. Beat together egg yolks, heavy cream and parsley. Stir into carrots and reheat until hot. Do not boil. Serve at once. Preparing time: 45 minutes. Serves 6. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |