Recipe: Carrots Créançaise Style in Osmosis

1 In a heavy saucepan, melt your butter then add your carrots, salt, add your turmeric then let them sweat slowly covered for 10 minutes.

2 Meanwhile, cut a sheet of parchment paper the size of your saucepan and make a hole in the center of 2 to 3 cm in diameter.

3 Your carrots are now sweated, pour your liquid cream to the same level, wait for it to boil then cover with your parchment paper, lower your heat and let cook until there is no more liquid and thus your carrots have been soaked with this cream.
Then just at the last moment remove your parchment paper, add your ½ lemon juice and a few fresh lemon thyme leaves (if possible) and........ Taste!!!
* This magnificent variety of carrots called "Créances" from the town in Manche owes its exceptional suavity to the fact that they grow in the "mielles" designation for sandy fields swept by sea air.