Flemish Carrots Recipes

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FLEMISH CARROTS



Flemish Carrots image

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

Provided by _Pixie_

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
8 medium carrots, peeled and cut in matchstick-sized strips
1/3 cup boiling water
1 tablespoon light brown sugar
1 teaspoon salt
1/8 teaspoon mace
1/2 cup light cream
1 tablespoon lemon juice
2 egg yolks

Steps:

  • Melt the butter in a nonstick pan over medium heat.
  • Saute carrots for 12-15 minutes stirring continuously until lightly caramelized.
  • Mix in water, brown sugar, salt and mace.
  • Cover and simmer 8-10 minutes until carrots are barely done (still a bit crisp).
  • Remove cover and cook for 2 minutes.
  • Whisk egg yolks and cream until well blended and frothy.
  • Stir unto carrots.
  • Season with lemon juice and serve.

BELGIAN STOEMP AUX CAROTTES (CARROT MASHED POTATOES)



Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes) image

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.

Provided by Belgicook

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

500 g potatoes, peeled and diced into small chunks
300 g carrots, peeled and sliced
100 g bacon, cut into bits
50 g butter
100 ml heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg

Steps:

  • Heat a small skillet over high heat.
  • Add the bacon and sauté for 5 minutes until the bacon bits are well colored.
  • Remove from heat and set aside.
  • Bring a large pot of salted water to a boil.
  • Add potatoes and carrots.
  • Cook for 20 to 25 minutes until the potatoes and carrots are well done or even slightly overdone (they will be easier to mash).
  • Drain the vegetables and place them in a salad bowl.
  • Mash the vegetables with a fork, a potato masher or any other manual ustensil. It is important not to use an electric mixer so that the texture remains chunky enough.
  • Add the bacon bits and let the diced pieces of butter melt on top of the mashed vegetables.
  • Add cream and nutmeg.
  • Season with salt and pepper.
  • Toss well and serve.

Nutrition Facts : Calories 426.9, Fat 31, SaturatedFat 16, Cholesterol 77.7, Sodium 653.8, Carbohydrate 32.2, Fiber 5.6, Sugar 5.5, Protein 7

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