Creamy dilled carrots

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.

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