Nutmeg & Honey Carrot Crescents Recipe
This Nutmeg And Honey Carrot Crescents taste delicious ! I tried these boiled carrot discs with walnut and honey -nutmeg topping as an accompaniment to pasta and meat and really loved them ! Your suggestions for these Nutmeg And Honey Carrot Crescents are welcome !
Ingredients
1 pound fresh carrots, peeled
1/3 cup water
2 tablespoons honey
1/4 teaspoon ground nutmeg
2 tablespoons chopped walnuts
2 edible flowers, such as snapdragons, for garnish
Directions
To make carrot crescents, place 1 carrot on cutting board.
Cut carrot in half lengthwise.
Place each carrot half on cutting board, cut side down, and cut into 1/4 inch-diagonal slices, beginning at large end of carrot half.
Repeat with remaining carrots.
Place carrot crescents and water in large saucepan; cover.
Bring to a boil over high heat; reduce heat to medium-low.
Simmer carrots about 8 minutes or until fork-tender.
Transfer carrots with slotted spoon to warm serving dish.
Bring remaining liquid in saucepan to a boil until liquid is almost evaporated.
Add honey and nutmeg; stir.
Heat briefly and pour over carrots.
Toss gently to coat.
Sprinkle with walnuts.
Garnish, if desired.
Cut carrot in half lengthwise.
Place each carrot half on cutting board, cut side down, and cut into 1/4 inch-diagonal slices, beginning at large end of carrot half.
Repeat with remaining carrots.
Place carrot crescents and water in large saucepan; cover.
Bring to a boil over high heat; reduce heat to medium-low.
Simmer carrots about 8 minutes or until fork-tender.
Transfer carrots with slotted spoon to warm serving dish.
Bring remaining liquid in saucepan to a boil until liquid is almost evaporated.
Add honey and nutmeg; stir.
Heat briefly and pour over carrots.
Toss gently to coat.
Sprinkle with walnuts.
Garnish, if desired.
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