Carrots in Lemon Cream Sauce

ingredients

serves 4

1/2 stick (4 Tbsp) 2 oz (50 g) butter
1 1/2 lb (700 g) carrots peeled and thinly sliced
juice of 1/2 lemon
pinch of grated nutmeg
2 oz (50 g) sultanas (golden raisins)
5 fl oz (142 ml) soured cream
chopped fresh parsley to garnish

method

1. Melt the butter in a pan and add the carrots. Cover and saute gently for about 20 minutes, until just tender, shaking the pan occasionally to prevent sticking.

2. Stir in the lemon juice, nutmeg, sultanas and soured cream, season to taste and heat through gently. Serve immediately, garnished with chopped parsley.

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Carrots in Lemon Cream Sauce

posted by June Lover @ 11:47AM, 2/17/12

This is an old favourite, taken from the 'Dairy Book of Family Cookery'.... a gift I received almost 30 years ago. It's simple, it's tasty. and it never fails. Try it.... you won't be disappointed.

Carrots in Lemon Cream Sauce

ingredients

method

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