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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I have not tried this recipe. I got this recipe from The Little House Cookbook. Ingredients:
3 lbs carrots, without tops |
1 cup chicken broth or 1 cup veal broth or 1 cup water |
2 tablespoons soft butter |
2 tablespoons flour |
1/4 cup heavy cream or 1/4 cup sour cream |
salt |
fresh ground pepper |
Directions:
1. Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).
2. Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
3. When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.
4. Turn into a serving dish and sprinkle with salt and pepper.
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