Slice the leek and cook with melted butter until soft. Grate nutmeg in and put in about 1/4 of cream and let it cook down.
Slice the carrots and boil in water until just getting soft, not too soft. In a small bowl, put good olive oil and some good vinegar, fresh chopped garlic, put the carrots and let the carrots absorb the oil and cool a bit. You can also add parsely and/or fresh chilli.