|Young carrots||1 Pound, pared (Tender)|
|Heavy cream||2 Tablespoon|
|Melted butter/Margarine||1 Tablespoon|
|Finely minced parsley||1 Tablespoon|
|Crushed thyme/Ground ginger||1⁄8 Teaspoon|
Use carrots whole and trim to about the same length (cut into 4-inch lengths if carrots are large).
Put into a small skillet with the water, butter, sugar, and salt.
Cover tightly and bring to boiling.
Cook over low heat 15 minutes, or until crisp-tender; shake frequently.
Meanwhile, mix egg yolk and remaining ingredients until blended.
Add to cooked carrots in skillet; mix gently.
Remove from heat; stir until the curd coats carrots, about 2 minutes.