Total Calories: 212
1 Peel the carrots. Cut them into 1/4-inch thick slices.
2 In a medium saucepan over medium heat, melt the butter. Add the carrots and salt to taste. Cover and cook, stirring occasionally, until the carrots are softened, about 5 minutes.
3 Stir in the cream and nutmeg. Cook until the cream is thickened and the carrots are tender, 4 to 5 minutes more. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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