Creamy dilled carrots
6 Servings
Quantity | Ingredient | |
---|---|---|
4 | cups | Thinly sliced carrots |
¾ | cup | Water |
1 | tablespoon | Butter |
½ | teaspoon | Salt |
¼ | teaspoon | Sugar |
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.
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