You are here

Carrots Amandine

Western.Chefs's picture
  Small carrots/Longer slender carrots cut in 3-inch pieces 1 1⁄2 Pound
  Water 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Pepper white To Taste
  Ground ginger 1⁄2 Teaspoon
  Brown sugar 2 Tablespoon
  Heavy cream 1⁄2 Cup (8 tbs)
  Sliced natural skin almonds 2 Tablespoon, toasted

Scrape carrots and cut longer, slender carrots into 3-inch pieces and split lengthwise.
Put in heavy saucepan with water, salt and sugar.
Cover and cook until nearly tender, about 10 minutes.
Drain, if necessary, or uncover last few minutes to evaporate liquid.
Sprinkle with a little white pepper, ginger and brown sugar.
Pour in heavy cream and cook over low heat until cream thickens slightly and about half of it has cooked into carrots.
Shake pan often and turn carrots with a wooden spoon to coat evenly with sauce.
Turn into a warm serving bowl and sprinkle with almonds.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)