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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Another recipe from The Fresh Fruit and Vegetable Book . Delish! This is so easy to make. If you want something just a little different to try with your carrots I hope you try this one. There are no strange ingredients in this recipe and you probably have everything on hand. I used regular milk as I had no cream but it worked just fine. I love onions so I used more onions. Ingredients:
4 cups diced uncooked carrots |
1 inch boiling water |
1 teaspoon salt |
1/2 teaspoon sugar |
2 tablespoons butter or 2 tablespoons margarine |
cornstarch, and water to thicken |
3/4 cup chicken stock |
1/4 cup heavy cream |
1/2 teaspoon chopped fresh parsley or 1/2 teaspoon dried parsley |
3/4 teaspoon finely chopped onion |
1/4 teaspoon salt |
Directions:
1. Place carrots, 1 inch boiling water and 1 tsp salt and sugar in a saucepan.
2. Cover and cook 12 minutes or until just crisp-tender.
3. Melt butter or margarine in a sauce pan. Add chicken stock, cream, parsley, onion and salt. Make a slurry out of the cornstarch and some water. Stir and cook 5 minutes or until of medium thickness.
4. Add carrots. Serve hot.
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