| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Carrots sliced |
| 3/4 |
c |
Water |
| 1 |
tb |
Sugar |
| 1 |
ts |
Chicken base |
| 1 |
ts |
Dill weed |
| 1/8 |
ts |
White pepper |
| 1/4 |
c |
Water |
| 4 |
tb |
Cornstarch |
| 1/4 |
c |
Heavy cream |
INSTRUCTIONS
Combine 3/4 cup water and carrots, bring to a boil. Add sugar, chicken
base, dill weed, white pepper. Cook carrots until tender. Stir
cornstarch and (1/4 cup) water together and thicken. Finish with
heavy cream.
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