Carrots with Rosemary

Ingredients
Knob butter
1 small red onion chopped
2lbs Carrots chopped
1 bunch fresh rosemary bruised then chopped finely
5 tbs creme fraiche
Seasoning
Small bunch fresh flat leaf parsley

Instuctions
Add onion, carrots and rosemary to a pan with the butter melted
Cover the pan and slowly cook until carrots are tender
Add water (or white wine) if necessary
When tender remove pan from the heat adding the cream and seasoning
Sprinkle with parsley