Yield: 4 Servings
|1 pounds||Carrots; peeled|
|Salt and pepper|
Slice carrots into pennies. Put in pot, cover with water, and ½ teaspoon salt. Bring to boil and simmer 30 to 40 minutes or until tender. Meanwhile, fry bacon. Remove bacon from pan; brown flour in grease. Drain carrots, saving water from carrots. Add approximately 1½ cups water from carrots to roux, making cream sauce. Add crumbled bacon pieces and mix with drained carrots. Serve.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998