Recipe(tried): Norma, Carottes a la Creme or Carrots

in Cream sauce

This recipe came from The Washington Post many years ago. It is very tasty but you probably won't want to serve it very often since it is so fattening.

6 - 8 large carrots (about 1 1/2 pounds)
2 Tbl. butter
Salt and freshly ground pepper, to taste
1/2 c. heavy cream

Trim and peel carrots, and using a sharp knife or a food processor, cut carrots into thin slices, about 1/8 inch thick (there should be about 5 cups). Heat butter in a heavy, deep skillet and add carrots and salt and pepper to taste. The skillet must have a thick bottom because the carrots will cook without liquid and otherwise will burn. Cover closely and cook 8 min. Stir and shake the skillet as the carrots cook. When the carrots are tender, add the cream. Cook 8 - 10 min. longer or until the carrots are tender but not mushy. The sauce should be slightly absorbed and somewhat thickened. Yield: 4 servings

Norma, I posted a recipe for Green Beans a la Peggy awhile ago. You might also like it for a change of pace. Good luck!