Belgian Carrots Recipes

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BELGIAN-STYLE CARROT COINS



Belgian-Style Carrot Coins image

• "I received the recipe for Belgian-Style Carrot Coins years ago from a neighbor," notes Billye Crumlish of Dallas, Texas. "I've lost touch with the neighbor but not with this recipe. It's my family's favorite way to eat carrots."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 9

3 tablespoons butter
8 medium carrots, sliced
2 tablespoons water
2 teaspoons sugar
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream
2 tablespoons minced fresh parsley
1/4 teaspoon ground nutmeg

Steps:

  • In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper. Cover and cook for 8-10 minutes or until carrots are tender. Stir in the cream, parsley and nutmeg. Bring just to a boil; remove from the heat.

Nutrition Facts : Calories 240 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 216mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 4g fiber), Protein 2g protein.

BELGIAN CARROTS



Belgian Carrots image

Make and share this Belgian Carrots recipe from Food.com.

Provided by ElaineAnn

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

2 1/2 cups carrots, diced and boiled
2 tablespoons butter
2 teaspoons powdered sugar
salt and pepper
1 small onion, chopped
1 tablespoon chopped parsley (fresh or dry flakes)

Steps:

  • Mix all ingredients.
  • Put in a greased baking dish.
  • Bake at 350° for 15 to 20 minutes.

Nutrition Facts : Calories 63.9, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.4, Carbohydrate 7.1, Fiber 1.7, Sugar 3.9, Protein 0.7

BELGIAN CARROTS



Belgian Carrots image

Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well!

Provided by Sydney Mike

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

8 carrots, sliced crosswise into 1/4-inch pieces
1/3 cup heavy cream
2 tablespoons unsalted butter
2 teaspoons granulated sugar
2 teaspoons dried parsley
1/4 teaspoon nutmeg, grated
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Steps:

  • In a medium saucepan, cover carrots with 1 inch of water & bring to a simmer for 10-12 minutes, until carrots are tender.
  • Drain water from pan & toss carrots with remaining ingredients.
  • Over low heat, stir carrots until sauce is heated through & serve.

Nutrition Facts : Calories 238.8, Fat 17.9, SaturatedFat 11.1, Cholesterol 56.5, Sodium 318.7, Carbohydrate 19.4, Fiber 4.7, Sugar 10.6, Protein 2.2

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