Prep: 20 min. Cook: 22 min.
2 Tbsp. olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
1/4 tsp. salt
4 cloves garlic, thinkly sliced
2/3 cup whipping cream
1/8 tsp. cayenne pepper
Snipped Italian ( flat leaf ) parsley
1. In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover: Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. [ If they don’t brown, take the lid off, and turn up the heat a little.] During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.
2. Add crem and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately.
Makes 8 (1/2 cup) servings.
Note: We found this yummy recipe in the May 2007 issue of “Better Homes And Gardens”. We tried it recently and LOVED it! The only two things my mom did differently were to add 1-2 Tbsp. sugar, and to cut the green tops off the carrots.