1 lb. sliced or whole baby carrots
1/4 tsp. salt
Dash of white pepper
1 c. chicken broth
3 T. sugar
2 T. heavy cream
1 tsp. dill weed
1 tsp. cornstarch
1 tsp. water

Simmer carrots in chicken stock until tender. Add sugar, dill, salt, white pepper and heavy cream. Bring to a low boil. Thicken with 1 teaspoon of cornstarch and 1 teaspoon water mixture. Heat until sauce coats the carrots.

Submitted by: Nancy Helms

sv109803

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]