1 lb. carrots
2 tbsp. butter
1 tbsp. olive oil
1 sm. onion, minced
1 clove garlic, minced
8 fresh mushrooms, sliced
Salt and pepper to taste
1/4 tsp. dried rosemary, crushed
2-4 tbsp. heavy cream

Peel and slice carrots diagonally into thin slices. Combine butter, olive oil, onion, and garlic in saucepan and saute for 1 minute. Add carrots, mushrooms and seasonings and simmer, covered, over low heat for 15 minutes or until tender-crisp. Stir in cream