Carrots with Rosemary

• 2 Tbsp. butter
• 1 red onion, sliced
• 2¼ pounds carrots, peeled and sliced
• 1 heaping tbsp. finely chopped rosemary
• 5 tbsp. fresh cream or yogurt
• Salt and pepper
• 1 tbsp. chopped parsley

In a saucepan, melt the butter and add the onion, carrots, and rosemary. Cover and let the ingredients cook slowly for 30 minutes (or until the carrots are tender) in their own juices. Add a little water if the saucepan becomes dry. When the carrots are cooked, add the cream or yogurt and season to taste. Serve sprinkled with parsley.