Herbed Carrots from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 2 tablespoons chicken stock or water
• 2 tablespoons butter
• 1 pound new carrots
• 1 clove garlic, finely chopped
• 1 medium onion, finely chopped
• 1 tablespoon finely chopped parsley
• salt and freshly ground black pepper
• ½ level teaspoon rosemary
• 4 tablespoons cream