Herbed Carrots


  • 1 pound new carrots
  • 2 tablespoons butter
  • 2 tablespoons chicken stock or water
  • 1 clove garlic, finely chopped
  • 1 medium onion, finely chopped
  • 1 tablespoon finely chopped parsley
  • salt and freshly ground black pepper
  • ½ level teaspoon rosemary
  • 4 tablespoons cream


Wash carrots and cut diagonally into thin slices. Melt butter in saucepan, and add chicken stock or water, sliced carrots, and finely chopped garlic, onion and parsley. Season to taste with salt, pepper and rosemary. Cover and cook over a low heat for 10 to 15 minutes, or until carrots are just tender.

Just before serving, stir in cream and season to taste.