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Categories:Viewed: 39 - Published at: 10 years ago
Ingredients
- 20 baby carrots, about 1 pound
- Salt to taste if desired
- 1/4 cup heavy cream
- Freshly ground pepper to taste
- 2 tablespoons finely chopped shallots
Method
- Trim and scrape the carrots, leaving them whole.
- Put the carrots in a saucepan and add cold water to cover.
- Add salt to taste.
- Bring to a boil and let cook 12 minutes or until tender.
- Drain the carrots and add the cream, salt, pepper and shallots.
- Cook, stirring carrots carefully until they are coated with sauce.
