Cooked Carrots

We have returned from a smashing few days spent in the giant forest. There will be more on that subject soon, I am catching up (on work and sleep) and still sorting through the photos. In the meantime, here is a recipe for cooked carrots. The whipping cream adds a hint of decadence to a simple cooked vegetable side. 

• Olive oil
• 2 Garlic cloves minced
• A half dozen Carrots
• 1/2 Cup of Whipping Cream
• Salt and Pepper to taste

Cut carrots in half. I like to leave the green tops because of the contrast and color the tops offer the final presentation. Heat olive oil in a skillet, cook garlic and carrots cut sides down for about 10 minutes. Add salt and pepper then remove carrots and set aside. Add whipping cream to the skillet and bring to a boil. Once boiling, reduce the heat and allow cream to thicken. Pour over the carrots and serve.