Ingredients
1 tbsp olive oil
1 pound whole small carrots with tops, peeled and halved lengthwise
1/8 tsp salt
4 garlic cloves thinly sliced
1/3 cup whipping cream
1/4 tsp cayenne pepper
fresh parsley or rosemary
Preparation
In a large skillet heat oil over medium heat. Add carrots and sprinkle with salt. COok, covered for 10 minutes, uncover. Turn carrots and add garlic. COver and cook carrots for 10 minutes more or until tender and golden brown. During cooking gently shake skillet to avoid sticking. Transfer carrots to plate, cover and keep warm. 2. Add whipping cream and cayenne to skillet. Bring to a boil,reduce heat and simmer gently until thickened. Pour over carrots and sprinkle with herbs. Serve
