Baby Carrots in Cream

I found this Italian recipe in The Silver Spoon.

Ingredients:

1 3/4 pound baby carrots

2 Tablespoons butter

2/3 cup heavy cream

pinch of freshly grated nutmeg

1 teaspoon fresh flat-leaf parsley, chopped

salt and pepper

Cook the carrots in salted, boiling water for about 10 minutes, then drain and let cool. When cold, cut in halves or fourths. Melt the butter in a pan over low heat, pour in cream, add the nutmeg and season with salt and pepper. Bring to a boil, add the carrots and cook for a few minutes, then add the parsley. Mix well to coat the carrots and cook for a couple more minutes. Serve while hot.

Makes about 4 side servings.

If you can't tell, I love cooking with cream. Yum.