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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 Cassyjean - Torrington, CT Jul 30, 2009 15 min 30 min 45 min
Recipe Rascal