Baby Carrots and Onions in Cream RecipeOrigin: Ireland Period: Traditional |
Ingredients
450g baby carrots, washed and trimmed 
Baby Carrots and Onions in Cream Preparation:Method:Bring a 3cm depth of salted water to a boil in a pan then add the onions and carrots. Reduce to a simmer, cover and cook gently for 10 minutes. Remove the lid then brning the mixture to a boil and boil rapidly, shaking frequently to prevent burning, until all the water has evaporated. Stir in the cream then season with salt and black pepper to taste. Turn into a warmed serving bowl and garnish with a light sprinkling of nutmeg. |
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