Belgian Carrots

The first of the carrots are showing up in my CSA basket! They are so tender and sweet, I’ll be eating most of them plain. But I couldn’t help trying a new recipe to share.

8 carrots, sliced
1/3 cup cream
2 TBSP butter
2 tsp sugar
2 tsp dried parsley
1/4 tsp nutmeg
1/4 tsp sea salt
1/8 tsp pepper

Boil carrots in water for about 10 minutes, until tender. Drain water. Reduce heat to low and add remaining ingredients. Serve when heated through.

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