Romano Cheese and Garlic Sauced Carrots

I had a 5 pound bag of fresh carrots
that needed to be cooked up real soon.
Today I simply boiled the carrots along
with some fresh garlic and dried herbs.
No sweetener needed as the carrots add
enough sweetness to make this taste great.
This recipe makes for a nice creamy sauce,
with real soft and tasty cooked carrots.

Ingredients:
6 fresh carrots
3 garlic cloves
water
1/2 teaspoon salt
1 teaspoon unsalted butter
1 teaspoon dried chives
1 teaspoon dried lemon peel
1/2 cup grated romano cheese

Directions:
Peel and thinly slice carrots.
Place carrots in a saucepan
and cover with cold water.
Peal and chop garlic and add.
Season with salt to taste.
Bring to a boil, reduce heat
and simmer 30 minutes or until
the carrots are fork tender.
In a small bowl combine melted
butter and flour creating a roux.
Drain water and add butter roux,
chives, romano and lemon peel.
Heat and stir to coat carrots.