Festive Creamy Carrots
|Carrots||8 Medium, pared|
|Egg yolk||1 , beaten|
|Cream||3⁄4 Cup (12 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|White pepper||To Taste (Few Grains)|
|Chopped parsley||2 Teaspoon|
Cut the carrots into chip-like pieces.
Cook covered about 2 minutes in boiling salted water to barely cover.
Drain, reserving 1/4 cup liquid.
Add reserved liquid to carrots with butter and sugar.
Cover and simmer 15 minutes, or until carrots are tender.
Mix the egg yolk with remaining ingredients.
Add to carrots and heat thoroughly.