Place the carrots in a medium saucepan with
enough water to cover. Cook for 4–5 minutes,
keeping the texture al dente . Drain the water,
and set the carrots aside.
Over a low heat, combine
the butter and flour, stirring frequently
to prevent lumping. Add the onion, garlic,
ginger, salt, pepper, cinnamon, and nutmeg,mixing well. Fold in the horseradish and cream
and bring to a boil once again. Cook until the
mixture is slightly thickened. Pour over the
Place the carrots onto a serving platter and
sprinkle with fresh tarragon.