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1 pound carrots
2 tablespoons butter or margarine
1 tablespoon olive oil
1 onion small, minced
1 clove garlic minced
8 mushrooms fresh, sliced
Salt and freshly ground pepper to taste
1/4 teaspoon rosemary dried, crushed
1/4 teaspoon cardamon ground cardamom
2 to 4 tablespoons cream
Scrape and slice carrots diagonally into thin slices. Combine butter or margarine, olive oil, onion and garlic in saucepan and sauté for 1 minute. Add carrots, mushrooms and seasonings and simmer, covered, over low heat for 15 minutes or until crisp-tender. Stir in cream and check seasoning.
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