Slieve na mBam Carrots

12 young carrots
3 tbsp. butter
1/2 cup milk
salt and pepper to taste
1/2 cup heavy cream
2 egg yolks
1 tsp. finely chopped fresh parsley

Trim and wash the carrots and halve lengthwise. Melt butter over moderate heat.

Add milk, and season with salt and pepper.

Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks.

Reheat but do not boil, stirring constantly until the eggs thicken.

Correct the seasoning and add parsley.