Carrots With Chive Cream

1. 1

   Cut the carrots into matchsticks (one-fourth inch by 1-inch).

2. 2

   Transfer to a heavy saucepan and add the butter, sugar, pinch of salt, nutmeg and about 1 cup water.

3. 3

   Cover and cook over medium heat until the carrots are tender, about 20 minutes, adding more water if needed.

4. 4

   When the carrots are cooked, uncover and raise the heat and cook until the liquid is completely absorbed, about 8 to 10 minutes.

5. 5

   Gently stir the lemon juice into the carrots and bring to a boil.

6. 6

   Gently stir in the cream and boil a minute or so, just until the carrots are glazed.

7. 7

   Check for seasoning and turn out into a warmed serving dish.

8. 8

   Sprinkle with the chives and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.