8 medium carrots, peeled
3 tbsp. butter
1 bunch green onion, thinly sliced
1/2 tsp. salt
1 tbsp. water
4 tsp. flour
2/3 c. half & half or milk
3 tbsp. dry white wine (sherry or madeira)
Parsley, finely chopped

Slice carrots 1/8 inch thick. In frying pan that has a tight lid, heat butter; add carrots and onion. Saute 3 minutes. Add salt and water; cover and simmer until carrots are almost tender, about 7 minutes. Sprinkle with flour and cook, stirring, until bubbly. Remove from heat and slowly add cream and wine. Cook and stir until thickened. Serve immediately or refrigerate and reheat over low heat before serving. Sprinkle with parsley.