Braised Carrots And Bacon
|Carrots||1 Pound, scraped and cut into 1 inch slices|
|Lean bacon||8 Ounce, chopped|
|Double cream||2 Ounce|
|Grated nutmeg||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Gruyere cheese||2 Ounce, grated|
Place the carrot slices in a medium sized saucepan.
Add enough salted water to cover, and bring to the boil over moderate heat.
Cook the carrots for 10 minutes.
Remove the pan from the heat and drain the carrots thoroughly in a colander.
In a medium sized frying pan, melt the butter over moderate heat.
When the foam subsides, add the bacon.
Reduce the heat to low.
Add the carrots to the pan and cook the bacon and carrots together for 5 to 8 minutes, turning both the carrots and the bacon constantly with a slotted spoon.
Stir in the cream, nutmeg, salt and pepper.
Continue cooking for a further 3 minutes.
Remove the pan from the heat.
Preheat the grill [broiler] to hot.
Arrange the carrot and bacon mixture in a medium sized shallow, flameproof casserole or, if you prefer, in small individual ramekins.
Sprinkle the cheese over the top of the mixture and place the casserole or ramekins under the grill [broiler] for 2 to 3 minutes or until the cheese melts and turns a very light golden colour.
Remove from the heat, garnish with the parsley sprigs and serve.