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Creamed carrots

New baby carrots are delicious when gently simmered in stock and finished with a luxurious touch of fresh cream. Serve with new season's spring lamb and homemade mint sauce,

ingredients

serves 4
1/2 kg (1 lb). young carrots, topped, tailed and scraped
Approx. 300 ml (1/2 pint) chicken stock
1 tsp spoon sugar
Salt and freshly ground black pepper
150 ml (1/4 pint) fresh single cream
1 tbsp freshly chopped parsley

method

1. Leave the carrots whole if they are very small, otherwise slice them. Put them in a saucepan with enough chicken stock to cover. Add the sugar, and salt and pepper to taste.

2. Bring slowly to the boil, then lower the heat and simmer gently for about 15 minutes or until the carrots are just tender and the stock has evaporated.

3. Stir in the cream and parsley and heat very gently. Adjust seasoning. Transfer to a hot serving dish and serve immediately.

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