CARMELIZED CARROTS

Ingredients:

2 T. olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
¼ tsp. salt
4 cloves garlic, thinly sliced
2/3 C. whipping cream
1/8 tsp. cayenne pepper
snipped Italian flat leaf parsley

Directions:

In an extra large skillet (iron skillet works great!), cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for about 10 more minutes or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.

Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently, uncovered, for 2 to 4 minutes until cream is slightly thickened. Pour over carrots and serve immediately.

Makes 8 (1/2 C.) servings.