Dill Carrots("For A Crowd") - cooking recipe

Ingredients

12 lb. carrots (baby or sliced)
2 qt. chicken stock
2 c. sugar
1/4 c. dill weed
1 Tbsp. salt
1 tsp. white pepper
2 c. heavy cream

Preparation

Using a Steam Jacketed kettle, on #8, simmer carrots in chicken stock until tender.
Add sugar, dill, salt, white pepper and heavy cream.
Bring to a low boil and thicken with a 1 to 1 cornstarch and water mixture until sauce just coats carrots.
Do not overcook carrots!!
Yields 1 (6 1/2-inch) size pan.