Carrots Newberg

• 4 cups diced uncooked carrots
• 1 inch boiling water
• 1 teaspoon salt
• 12 teaspoon sugar
• 2 tablespoons butter or 2 tablespoons margarine
• cornstarch, and water to thicken
• 34 cup chicken stock
• 14 cup heavy cream
• 12 teaspoon chopped fresh parsley or 12 teaspoon dried parsley
• 34 teaspoon finely chopped onion
• 14 teaspoon salt

1. Place carrots, 1 inch boiling water and 1 tsp salt and sugar in a saucepan.
2. Cover and cook 12 minutes or until just crisp-tender.
3. Melt butter or margarine in a sauce pan.
4. Add chicken stock, cream, parsley, onion and salt.
5. Make a slurry out of the cornstarch and some water.
6. Stir and cook 5 minutes or until of medium thickness.
7. Add carrots.
8. Serve hot.

carrots, water, salt, sugar, butter, cornstarch, chicken stock, heavy cream, parsley, onion, salt

Taken from www.food.com/recipe/carrots-newberg-487136 (may not work)