Creamed Onions and Carrots |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!Ardis Rollefson, Jackson Hole, Wyoming Ingredients:
8 cups water |
2 pounds pearl onions |
2 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/4 cups heavy whipping cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups shredded carrots |
Directions:
1. In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
2. In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.
3. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender. Yield: 12 servings.
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