Creamy Garden Carrots
- 8 medium carrots (about 4 cups)
- 2 Tbsp. butter (or margarine)
- 1 cup half and half (or light cream)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 cup finely shredded cheddar cheese
Peel and slice carrots. In medium sauce pan melt the butter. Add carrots, half and half, salt, and pepper. Heat just to boiling. Reduce heat and simmer covered for 6 minutes or until carrots are crisp-tender. Uncover and bring to gentle boil. Gently boil for 6-8 minutes more or until sauce is slightly thickened and carrots are tender. Pour into a serving dish and sprinkle with cheese.
By Sandy A. from Graettinger, IA
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