Stewed Carrots
- Carrots, scraped & washed
- 3 ounces butter
- 1 Tbsp flour
- 1/2 cup cream
- Salt
- Pepper
- 1 Tbsp parsley, chopped (optional)
If the carrots are large, split them through the middle in 4 quarters and cut them in pieces an inch in length. Cover with boiling water and simmer for approximately ten minutes (be patient, you rascal). Drain off the water and add fresh boiling water. Stew for about 45 glorious minutes until tender. Let the water gradually stew away so that there will be very little water on them when done.
To a vegetable dish of carrots, stir in the butter with the flour mixed in. Slowly stir in the cream, with pepper and salt to taste. Let it boil up. You may add chopped parsley, if your little heart desires.
Serve in a covered dish.
To a vegetable dish of carrots, stir in the butter with the flour mixed in. Slowly stir in the cream, with pepper and salt to taste. Let it boil up. You may add chopped parsley, if your little heart desires.
Serve in a covered dish.
Submitted by Apr 4, 2010
15 min
30 min
45 min