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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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from better home magazine Ingredients:
2 tbsp olive oil |
2 lb baby carrots |
4 cloves garlic, thinly sliced |
2/3 cup whipping cream |
1/8 tsp cayenne pepper |
flat leaf parsley |
Directions:
1. In skillet, cook carrots in hot oil. Sprinkle with salt. cook, covered for 10 minutes. Uncover and turn carrots, add garlic. Cover and continue cooking for 10 mor minutes or until carrots are tender.
2. Transfer carrots to a plate, cover and keep warm.
3. Add cream and pepper to skillet. bring to boiling. Reduce heat; boil gently, uncovered for 2 to 4 minutes until cream is slightly thickened.
4. Pour over carrots.
5. Serve immediately.
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