Flemish carrots
1 serving
20 minutes
Flemish carrots are an elegant dish of Belgian cuisine that combines the tender sweetness of carrots with a velvety creamy texture. Its roots trace back to the traditions of Flemish cooking, known for its focus on the natural flavors of ingredients. Carrots, lightly boiled at first, gain a rich flavor from butter, sugar, and fragrant orange zest. The finishing touch is a mixture of cream and egg yolk that adds tenderness and richness to the dish. This recipe is perfect as a side for meat and fish dishes or can serve as a light snack on its own. The exquisite balance of sweetness and creaminess makes it an ideal choice for a cozy home dinner or festive table where harmony of flavors and elegance in presentation are valued.
1
Peel the carrot and slice it. Pour in water and boil for 5 minutes. Drain the water.
- Carrot: 3.4 pieces
2
Then pour cold water again so that the carrots are slightly covered. Add butter, sugar, zest, and simmer over medium heat until some of the water evaporates.
- Butter: 1 tablespoon
- Sugar: 0.5 teaspoon
- Orange zest: 1 teaspoon
3
Thoroughly mix the cream with the egg yolk. Pour the resulting mixture into the carrots, heat it, but do not boil. Add salt and pepper to taste.
- Cream: 100 ml
- Egg yolk: 1 piece