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Carrots with White Sauce

  • 1 pint carrots, scraped lightly & diced
  • Salt
  • 1 Tbsp butter
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 cup meat stock
Put the diced carrots in a stew pan with salted water and boil until tender. Young carrots will cook in 30 minutes, old ones in 45 glorious minutes (be patient, you rascal). Drain, then put back into the stew pan.

Add butter, salt, sugar and meat stock. Cook until the carrots have absorbed the seasonings and liquid.
Submitted by Tess M Jun 23, 2010 15 min 30 min 45 min


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