Reply #12: Carrots and onions in cream

[LibertyLover]

My mom made this for Thanksgiving, Christmas and my birthday, if we were home. It's easy to make but a bear to get ready. All you do is juliane peeled carrots into pieces roughly 3 inches long by 3/8th square. Then you slice onions in half so that the pieces are roughly the same length. It's basically equal amounts of carrots and onions - you want lots, you peel and cut lots. Next in a large skillet melt about 4 tablespoons butter and add the carrots and onions. Over a low-medium heat, melt the carrots and onions (basically until the onions are translucent) adding salt and pepper to taste. When the carrots and onions have melted add heavy cream. The amount is proportional to the amount of carrots and onions cooked. You don't want to overdo the cream - basically enough to coat the carrots and onions, but not drown them. Taste to see if the salt and pepper is enough and adjust as necessary. Reheat the carrots and onions and cream, but don't boil. I always thought they tasted better the second day personally and now when I make them, I try to make them a day ahead so that the flavors mingle. YMMV of course.