Baby Carrots and Onions in Cream

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Traditional Irish side dish

1 pound baby carrots
1 pound small white onions
1/2 cup heavy cream
1/2 teaspoon sugar
salt and pepper
pinch of nutmeg

Wash and trim carrots. Peel onions. Place in a large pot with 1/2 inch boiling salted water. Cover and simmer gently for 10 minutes. Remove lid and boil rapidly, shaking pot to prevent burning, until water has evaporated. Stir in cream, sugar, and salt and pepper to taste. Serve with sprinkling of nutmeg.

Note: From "Real Irish Cookery" by Mary Caherty.

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