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In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper. Cover and cook for 8-10 minutes or until carrots are tender.
Stir in the cream, parsley and nutmeg. Bring just to a boil; remove from the heat and serve.
I used 3 large carrots. Next time I will use 4 large. They shrink as they are cooked this way. There were no leftovers.
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