Instructions: Cover carrots with 3 cups water in a large saucepan; bring to a boil.

Cook carrots 3 to 5 minutes or until just tender; drain carrots and return to pan.

In a small bowl, combine cornstarch and 2 tsp. water; stir until smooth. In a small saucepan, bring cream to a boil. Whisking constantly, add cornstarch mixture to cream, bring to a boil, and cook until thickened. Stir in remaining ingredients. Stir cream mixture into carrots.

Yield: about 10 servings.

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