Belgian Carrots

Ingredients:

1.  8 carrots, sliced crosswise into 1/4-inch pieces
2.  1/3 cup heavy cream
3.  2 tablespoons unsalted butter
4.  2 teaspoons granulated sugar
5.  2 teaspoons dried parsley
6.  1/4 teaspoon nutmeg, grated
7.  1/4 teaspoon salt
8.  1/8 teaspoon ground black pepper

Directions:
1. In a medium saucepan, cover carrots with 1 inch of water & bring to a        simmer for 10-12 minutes, until carrots are tender.
2. Drain water from pan & toss carrots with remaining ingredients.
3. Over low heat, stir carrots until sauce is heated through & serve.