Carrots a la Creme

Ingredients

• 20 baby carrots, about 1 pound
• Salt to taste if desired
• ¼ cup heavy cream
• Freshly ground pepper to taste
• 2 tablespoons finely chopped shallots

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    94 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 1 gram protein; 20 milligrams cholesterol; 94 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim and scrape the carrots, leaving them whole.
2. Put the carrots in a saucepan and add cold water to cover. Add salt to taste. Bring to a boil and let cook 12 minutes or until tender.
3. Drain the carrots and add the cream, salt, pepper and shallots. Cook, stirring carrots carefully until they are coated with sauce.

25 minutes