Creamed carrots

Yield: 4 Servings

Measure Ingredient
1 pounds Carrots; peeled
½ pounds Bacon
Salt and pepper
2 tablespoons Flour

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

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