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Peel and
slice the carrots in rings.
Blanch for
10 minutes (or until tender) in boiling water.
Strain and
return to the pan.
Add the
butter, the orange juice, the nutmeg, salt & pepper
and cook on low heat until most of the liquid has
evaporated.
Add the
cream and finish on a very low heat until the cream
thickens.
Sprinkle
with the parsley.
Serve hot
and enjoy.
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