Baby carrots with chives and poppy seeds

05783 BABY CARROTS with CHIVES and poppy seeds INGREDIENTS for 4 PERSONS 450 g of whole quick-frozen baby carrots, 2 tablespoons butter, 200 ml of cream, 20 strands of chives, 1 tablespoon poppy seeds, pepper, salt and pour into a 2 l pot, adding salt water with 2 tablespoons of coarse salt, soak up the frozen baby carrots and cook for 15 minutes without lid, by the resumption of a boil.

Drain in a colander, drain them well and allargatele on a kitchen towel.

Melt the butter in a saucepan on low heat without frying it, join the baby carrots, let them stand for a minute, stirring with a wooden spoon.

Without ceasing to stir, pour in the cream, a little at a time, and let thicken for 3 m do not boil or you can form lumps.

Add salt and pepper, Cook for a few seconds and turn off the heat.

Add the poppy seeds and stir.

Place the baby carrots on a heated serving dish.

Clean the threads of chives with paper towels moistened with scissors cut half, letting them fall on the serving dish and decorate with the wires left whole.