"If the Amish
make it, you'll find it at Amish Pleasures."
Carrots with Nutmeg
carrots in large chunks, approx. 1½"-2" long. Carrots seem
much more flavorful when prepared in larger pieces. Put the water, salt,
sugar, nutmeg, and butter in a 1½-quart saucepan with lid. Bring to a
boil. Add carrots. Cover and reduce heat to medium. Simmer approximately
12-15 minutes. depending on the thickness of the carrots, until tender.
Remove with a slotted spoon to a preheated serving dish. Top with
browned butter. Save carrot broth for soup stock.
Melt the butter in a large pan over medium-low heat. After it
has melted, stir occasionally until the butter begins to brown. Be sure
to remove from the heat before it burns, or it will lose its flavor. It
should be a rich nut-brown color.
lb. carrots, peeled or scraped
1 c. water
1½ t. salt
1½ t. sugar
1/4 t. ground nutmeg
1 T. butter
1 T. browned butter for topping.
1/2 lb. butter
print this recipe highlight the text then print the selection.
The recipe above appears in:
Groff's newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groff's Country Goodness Cookbook
$17.95. Add To Cart
| We ship only to USA