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 May 24, 2009
11 min
15 min
26 min