Recipe: Carrots with chive cream

Total time: About 1 hour

Servings: 4 to 6

Note: From “Roger Vergé’s Vegetables in the French Style,” translated by Edward Schneider.

8 to 10 medium carrots (1 3/4 pounds), peeled

2 tablespoons unsalted

butter

1 teaspoon sugar

Salt to taste

Pinch freshly grated

nutmeg

1 tablespoon freshly squeezed lemon juice

1 1/2tablespoons heavy cream

1 small bunch chives, chopped

1. Cut the carrots into matchsticks (one-fourth inch by 1-inch). Transfer to a 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.

2. 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.

3. Check for seasoning and turn out into a warmed serving dish. Sprinkle with the chives and serve at once.

Each of 6 servings: 99 calories; 1 gram protein; 13 grams carbohydrates; 3 grams fiber; 5 grams fat; 3 grams saturated fat; 15 mg. cholesterol; 83 mg. sodium.