Ingredients
1 lb baby carrots peeled
1 stick of melted sweet butter
1/2 tsp cinnamon,nutmeg, allspice
white pepper to taste
chicken stock
1/2 pint of heavy cream
1/4 c. brown sugar
champagne
Preparation
boil carrot in chicken broth until soft, puree in processor at spices, brown sugar,melted butter, cream add chicken stock to thin to your taste, add a bit of white pepper. reheat if necessary and serve in bowls drizzle champagne in each bowl during presentation.
