Carrots With Chive Cream

A rich and comforting dish from roger verge's vegetables in the french style.""

Cut the carrots into matchsticks.

Transfer to a heavy saucepan and add the butter , sugar , pinch of salt , nutmeg and about 1 cup water.

Cover and cook over medium heat until the carrots are tender , about 20 minutes , adding more water if needed.

When the carrots are cooked , uncover and raise the heat and cook until the liquid is completely absorbed , about 8 to 10 minutes.

Gently stir the lemon juice into the carrots and bring to a boil.

Gently stir in the cream and boil a minute or so , just until the carrots are glazed.

Check for seasoning and turn out into a warmed serving dish.

Sprinkle with the chives and serve at once.

carrots, unsalted butter, sugar, salt, fresh nutmeg, fresh lemon juice, heavy cream, chives