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Viennise Carrots

  • 2 Tbsps butter
  • 12 small carrots
  • 1 Tbsp flour
  • 1/2 tsp sugar
  • 2 Tbsps vinegar
  • 1 Tbsp parsley, chopped
  • 1 cup peas, cooked
  • Salt
  • Pepper
Wash carrots, cut in small pieces and boil until tender in salted boiling water. Blend butter and flour together in saucepan over fire, stir in 1 cup of water in which carrots were cooked. Boil 5 minutes (be patient, you rascal). Add sugar, seasonings, vinegar, parsley, peas and carrots. Simmer 10 minutes and serve hot.
Submitted by Tess M May 24, 2009 11 min 15 min 26 min
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Recipe Rascal - RECIPERASCAL.COM - Printed 03/18/2024