Yield: 6 Servings
| Measure | 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.