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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A heart warming, delicious side with a small twist. From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 quart carrot, peeled and diced |
2 cups boiling water |
2 tablespoons butter, no substitutions |
2 tablespoons flour |
3/4 teaspoon salt |
1/4 teaspoon pepper |
3 whole cloves |
1 cup water (reserved carrot cooking water) |
2 tablespoons vinegar |
2 tablespoons sugar |
Directions:
1. Cook carrots in boiling water until tender.
2. Drain, reserving one cup of the liquid.
3. Brown butter; add flour and brown well.
4. Add salt, pepper, cloves, and carrot cooking water; stir constantly.
5. Heat to boiling and add vinegar and sugar.
6. Cook until smooth and add hot,cooked carrots.
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