| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | lb | Carrots; peeled |
| 1/2 | lb | Bacon |
| Salt and pepper | ||
| 2 | tb | Flour |
INSTRUCTIONS
Slice carrots into pennies. Put in pot, cover with water, and 1/2 teaspoon salt. Bring to boil and simmer 30 to 40 minutes or until tender. Meanwhile, fry bacon. Remove bacon from pan; brown flour in grease. Drain carrots, saving water from carrots. Add approximately 1 1/2 cups water from carrots to roux, making cream sauce. Add crumbled bacon pieces and mix with drained carrots. Serve. Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24, 1998
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