Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Sliced or Whole Baby Carrots |
1 cup | Chicken Broth |
3 tablespoons | Sugar |
1 teaspoon | Dill Weed |
¼ teaspoon | Salt |
1 dash | White pepper |
2 tablespoons | Heavy Cream |
1 teaspoon | Cornstarch |
1 teaspoon | Water |
Simmer carrots in chicken stock until tender. Add sugar, dill, salt, white pepper and heavy cream. Bring to a low boil. Thicken with 1 teaspoon of cornstarch and 1 teaspoon water mixture. Heat until sauce coats the carrots.
Serves 4.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.