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Baby Carrots & Onions in Cream (Irish)




Source of Recipe


Unknown


List of Ingredients




Baby Carrots & Onions in Cream (Irish)


1 pound Baby carrots
1 pound Small white onions
5 fluid ounces Cream
Salt and pepper
Pinch nutmeg

Recipe




Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling salted water.

Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed.

Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

Combine all the ingredients in a blender set on high speed for 30 seconds.

Bottle in a tightly sealed container and refrigerate.

The liqueur will keep for at least 2 months if kept cool.

Be sure to shake the bottle well before serving.

Makes 4 cups.