1. Cut carrots into strips 2 x 1/2 inch. 2. In large heavy skillet, melt butter over medium heat. 3. Add carrots; sprinkle with chervil and sugar, and season with salt and pepper to taste. 4. Cook, tossing to glaze carrots, for 3 minutes. 5. Add water, reduce heat to medium low, cover and simmer for 6 to 8 minutes, or until almost tender. 6. Meanwhile, in saucepan of boiling water, cook fiddleheads for 5 to 7 minutes or until tender. 7. Drain well. 8. Uncover carrots, increase heat to medium high and cook until water evaporates. 9. Add cream and cook until thickened, 2 to 4 minutes; stir in fiddleheads and heat through. 10. Taste and adjust seasoning. 11. Makes 4 servings. 12. Canadian Living. ---------------------------------------------------------------------------
Nutrition
Ingredients
