1 lb baby carrots, trimmed and scraped
2 tbsp chopped chervil or parsley
2 tbsp butter
pinch freshly grated nutmeg
salt and ground white pepper to taste
How to prepare
Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain. In the same saucepan add the butter, nutmeg and chervil. Blend well and serve. Yield: makes 4 servings.