Ingredients:
1 lb carrots
1 pinch sugar
salt
freshly ground black pepper
7 fluid ounces dry apple cider
1 lemons, juice of
3/4 ounce butter
nutmeg
1/4 pint cream
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.