A simple yet elegantly rich dish, Carottes a la Creme (Kah-rot a lah krem) makes a wonderful accompaniment to steaks.
1 lb. carrots, scraped and sliced
½ teaspoon salt 10 fl. oz. water
1 tablespoon sugar
1 tablespoon butter 10 fl. oz. single cream
1 tablespoon chopped parsley
Put the carrots and salt in a medium-sized saucepan. Pour over the water and add the sugar and butter. Cover and cook
slowly over low heat for 15 minutes.
Remove the pan from the heat and slowly add the cream stirring constantly. Return the pan to the heat and simmer
for a further 15 minutes or until the carrots are tender.
Turn into a hot serving dish and sprinkle with the chopped parsley.