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Carrot Fetuccine
Submitted by Jana McNally
Tue Jun 30 2009
Ingredients

1 pound carrots
3 tablespoons light oil
1 1/2 cups half-and-half
salt and pepper
freshly grated nutmeg
1/2 cup grated Parmesan cheese

Preparation

Use a vegetable peeler to make thin strips of carrot. Heat oil in a large skillet. Add carrots and toss to coat evenly. Stir over medium heat for about 1 minute. Add half-and-half and bring mixture to a gentle bubble. Cook uncovered, stirring occasionally, until half-and-half is reduced by half and carrots are tender. Season with salt and pepper and sprinkle with nutmeg. Transfer to a serving plate and sprinkle with Parmesan cheese. Serves 4.

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Another Favorite from WINTER HARVEST On 30 June 2009 @ 08:07PM Jana McNally commented:

This recipe is also from Winter Harvest Cookbook by Lane Morgan. It is very easy to make and we like the novelty of using carrots as "pasta". We have found we like it best when we use the vegetable peeler to make the carrot strips thin, but wide (like the width of the carrot). Enjoy.

Jana