Creamed Carrots

• 1 pound carrots, julienned
• 1 cinnamon stick
• 1 TBL butter
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• pinch of pepper
• 1 tsp lemon juice
• 1/2 cup heavy whipping vream
• 2 tbl finely chopped fresh chives

1. Place the julienned carrots in a med saucepan with enough water to cover. Add cinnamon stick and bring to a boil.
2. Reduce heat to med hi and cook 6-8 mins or until carrots are fork tender. Drain carrots and remove cinnamon stick
3. Return carrots to saucepan. Add butter,salt, cinnamon,nutmeg and pepper and mix well.
4. Add the lemon juice and cream. Bring to a boil for one minute or until cream is slightly thickened
5. Adjust seasonings if neccesary. Sprinkle with chives

carrots, cinnamon, tbl butter, salt, ground cinnamon, ground nutmeg, pepper, lemon juice, heavy whipping vream, fresh chives

Taken from www.epicurious.com/recipes/member/views/creamed-carrots-50174786 (may not work)