800 g/1 3⁄4 lb baby carrots 25 g/1 oz butter 150 ml/1⁄4 pint double cream
pinch of freshly grated nutmeg 1 sprig fresh flat-leaf parsley, chopped 4 fresh chives, chopped salt and pepper


1.Cook the carrots in salted, boiling water for about 10 minutes, then drain and leave to cool. When cold, cut into thin batons.
2.Melt the butter in a pan over a low heat, pour in the cream, add the nutmeg and season with salt and · pepper.
3.Bring to the boil, add the carrots and cook for afew mrnutes, then add the parsley and chives. Mix well and cook for a further 2 minutes. Serve while hot.

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