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Creamed Carrots

List of Ingredients




1 pound carrots, peeled, ends removed, julienned
1 cinnamon stick (or substitute 1 teaspoon ground cinnamon)
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of pepper
1 teaspoon lemon juice
1/2 cup heavy whipping cream
2 tablespoons finely chopped fresh chives



Recipe



Place the julienned carrots in a medium saucepan with enough water to cover. Add the cinnamon stick and bring the mixture to a boil.

Reduce the heat to medium-high and cook 6-8 minutes or until the carrots are fork-tender. Drain the carrots and remove and discard the cinnamon stick.

Return the carrots to the saucepan. Add the butter, salt, cinnamon, nutmeg and pepper; mix well.

Add the lemon juice and cream. Bring to a boil for 1 minute or until cream is slightly thickened.

Adjust the seasonings if necessary. Transfer the mixture to a shallow serving bowl. Sprinkle with chives and serve.

Makes 4 servings, about 1/2 cup per serving.


From "Last Dinner on the Titanic: Menus and Recipes from the Great Liner" by Rick Archbold and Dana McCauley (Madison Press, $24.95).