Flemish Carrots Recipes

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 (still a bit crisp).
• 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.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
• Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.