Baby Carrots With Herbs

• 1 pound baby carrots, trimmed and scraped
• Salt and freshly ground white pepper to taste
• 2 tablespoons butter
• Pinch freshly grated nutmeg
• 2 tablespoons chopped chervil, tarragon or parsley

1. Place the carrots in a small saucepan with water to cover.
2. Add salt and pepper.
3. Cook for 3 to 4 minutes or until they are tender.
4. Do not overcook.
5. Drain.
6. In the same saucepan add the butter, nutmeg and chervil.
7. Blend well and serve.

carrots, salt, butter, freshly grated nutmeg, chervil

Taken from cooking.nytimes.com/recipes/3200 (may not work)