|Small carrots/Longer slender carrots cut in 3-inch pieces||1 1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Pepper white||To Taste|
|Ground ginger||1⁄2 Teaspoon|
|Brown sugar||2 Tablespoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Sliced natural skin almonds||2 Tablespoon, toasted|
Scrape carrots and cut longer, slender carrots into 3-inch pieces and split lengthwise.
Put in heavy saucepan with water, salt and sugar.
Cover and cook until nearly tender, about 10 minutes.
Drain, if necessary, or uncover last few minutes to evaporate liquid.
Sprinkle with a little white pepper, ginger and brown sugar.
Pour in heavy cream and cook over low heat until cream thickens slightly and about half of it has cooked into carrots.
Shake pan often and turn carrots with a wooden spoon to coat evenly with sauce.
Turn into a warm serving bowl and sprinkle with almonds.