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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Basil Carrots Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 lb carrots
3 Tbsp unsalted butter
Salt & freshly ground black pepper to taste
½ cup whipping cream
8 large basil leaves
Directions:
Directions:
Cut carrots into 1 inch pieces.

Place butter in a large saute pan and heat on medium-low.

Add the carrots and salt & pepper. Toss the carrots in the butter until they are lightly coated.

Cover the pan and cook over low heat until the carrots are tender but firm.

Add the cream.

Tear the basil into large fragments and sprinkle over the carrots.

Turn the heat up to high and let the cream boil for 1-2 minutes, or until it thickens slightly. Grind a little more pepper over the top before serving.

 

 

 

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