Normandy Carrots

• 1 lb carrot
• 1 pinch sugar
• salt
• freshly ground black pepper
• 7 fluid ounces dry apple cider
• 1 lemon, juice of
• 3/4 ounce butter
• nutmeg
• 1/4 pint cream
• chopped fresh parsley (, to garnish)

1. Peel and slice carrots on the diagonal into 1/4 inch slices.
2. Put a pot of water onto boil and add the sugar and some salt, add carrots and boil 8 minutes.
3. Drain and place them in a shallow pan with the cider, lemon juice and butter.
4. Sprinkle with salt and pepper and grate a little nutmeg over them.
5. Bring to a simmer, cover and cook 5 minutes.
6. Uncover the pan and continue until all liquid has evaporated and the carrots are covered with a nice glaze.
7. Add the cream and heat through, shaking the pan to coat carrots with it.
8. Adjust seasoning and serve with the parsley sprinkled over the top.

carrot, sugar, salt, freshly ground black pepper, apple cider, lemon, butter, nutmeg, cream, fresh parsley

Taken from www.food.com/recipe/normandy-carrots-15620 (may not work)