Flemish Carrots
Carrots sauteed in butter until lightly caramel then seasoned with lemon.
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.
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.
Ingredients
butter, carrots, boiling water, light brown sugar, salt, mace, light cream, lemon juice, egg yolks