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Creamed Young Carrots

  • Young carrots
  • 1 tablespoon butter
  • Hot water
  • Salt and pepper
  • 4 tablespoon cream
  • 1 teaspoon chopped parsley
  • Beaten yolks of 2 eggs
Scald for five minutes and rub off the skins with a rough cloth. Slice crosswise and thin. Heat in a saucepan butter, two tablespoons of hot water, pepper and salt to taste, and put in the sliced carrots. Cook gently, covered, for half an hour. In another saucepan heat cream and chopped parsley. When the mixture boils take from the fire and pour upon the beaten yolks of eggs. Stir up well, pour atop the carrots, cook one scant minute.
Submitted by Cassyjean - Torrington, CT Jun 15, 2009 11 min 61 min 72 min


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