Carrots with Cream and Herbs

2 pounds baby carrots, trimmed
3 tablespoons unsalted butter
sprig of thyme
2 tablespoons sour cream or creme fraiche
several sprigs of chervil
small bunch of chives
sea salt

Place carrots in a large saucepan (carrots should fit in almost a single layer). Add butter and cook over low heat. Cook to melt and coat, about three minutes.

Half fill the saucepan with water, then add a pinch of salt and the thyme. Cover and cook until water is almost completely absorbed, about 10-20 minutes.

Sitr in cream and add salt to taste. Snip the chervil and cives over the top, mix well, and serve.
from Bistro.