10-12 carrots
1 medium onion
1/2 c. cream or evaporated milk
1/2 tsp. salt
1/2 stick butter

Split carrots into narrow strips. Slice onion very thin. Boil carrots in salted water until tender; drain. Sauté onions in butter and add cream or evaporated milk. Bring to the boil stage but do not let cream boil. Add carrots; serve warm.