Baby carrots and onions in cream

Yield: 4 Servings

Measure Ingredient
1 pounds Baby carrots
1 pounds Small white onions
5 fluid ounce Cream
Salt and pepper
Pinch nutmeg

Wash and trim carrots. Peel onions. Place in pot with ½ inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water is absorbed. Stir in cream and add pepper and salt to taste, if necessary. Serve with a very light sprinkling of nutmeg.

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