Creamed Carrots
- 4 cups carrots
- 1 tablespoon butter
- 1 tablespoon flour
- Salt and pepper
Scrape and wash enough carrots to make 4 cups when cut into dice. Put them in a double boiler containing half milk and half water at boiling point. Let cook slowly for 40 minutes, and put into a hot dish at side of stove. Make a sauce of 1 cup of the stock carrots were cooked in, butter, and flour. Season, and pour atop carrots.
Submitted by Jul 30, 2009
15 min
30 min
45 min