1 lb Baby carrots
1 lb Small white onions
5 fl Cream
Salt and pepper
Pinch nutmeg

Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling
salted water. Cover and simmer gently for 10 minutes. Remove lid and boil
rapidly, shaking pot to prevent burning, until water is absorbed. Stir in
cream and add pepper and salt to taste, if necessary. Serve with a very
light sprinkling of nutmeg.