I was intrigued by this flavor combination. Basically, I like it a lot, but it was just too heavy the first time I made it. So I reduced the amount of butter rather drastically to a mere tablespoon -- just enough to saute the carrots and nuts without sticking. I also reduced the honey to just 2 tablespoons and replaced the cream with half-and-half. I took the advice of other reviewers and chopped both the carrots and nuts in a food processor, but I don't think I'll do that again. Just as the flavors in a stew are more distinct when the veggies are in larger chunks, so the nuts need to be more distinct and less all-pervasive. But I'll definitely look forward to making it again in the future, probably when I'm serving savory quiches at the same meal for variety.
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I was intrigued by this flavor combination. Basically, I like it a lot, but it was just too...