Creamed Fiddleheads and Carrots

• 3 carrots
• 2 tablespoons butter
• 1 tablespoon finely chopped fresh chervil or 1 teaspoon dried chervil
• 1 teaspoon granulated sugar
• salt and pepper
• 13 cup water
• 2 cups fiddleheads
• 12 cup whipping cream

1. Cut carrots into strips 2 x 1/2 inch.
2. In large heavy skillet, melt butter over medium heat.
3. Add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste.
4. Cook, tossing to glaze carrots, for 3 minutes.
5. Add water, reduce heat to medium low, cover and simmer for 6 to 8 minutes, or until almost tender.
6. Meanwhile, in saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until tender.
7. Drain well.
8. Uncover carrots, increase heat to medium high and cook until water evaporates.
9. Add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through.
10. Taste and adjust seasoning.
11. Makes 4 servings.
12. Canadian Living.

carrots, butter, fresh chervil, sugar, salt, water, fiddleheads, whipping cream

Taken from www.food.com/recipe/creamed-fiddleheads-and-carrots-92081 (may not work)