Yield: 6 Servings
|4 cups||Thinly sliced carrots|
|1 pinch||White pepper|
|1 tablespoon||All-purpose flour|
|½ cup||Light cream|
|2 teaspoons||Dried dill -OR-|
|2 tablespoons||Fresh dill|
In a saucepan, combine carrots, water, butter, salt, sugar and pepper.
Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving.
Recipe by: Howard Koch (ToH Collector's Edition) Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@...> on Mar 1, 1997.