| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Side, Dishes |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Thinly sliced carrots |
| 3/4 |
c |
Water |
| 1 |
tb |
Butter |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Sugar |
| 1 |
pn |
White pepper |
| 1 |
tb |
All-purpose flour |
| 1/2 |
c |
Light cream |
| 2 |
ts |
Dried dill -OR- |
| 2 |
tb |
Fresh dill |
INSTRUCTIONS
In a saucepan, combine carrots, water, butter, salt, sugar and pepper.
Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain
liquid into a small saucepan; set the carrots aside and keep warm. Bring
liquid to a boil. In a small bowl, combine flour and cream until smooth;
slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring
occasionally. Pour over the carrots; stir in dill. Cover and let stand for
15 minutes before serving.
Recipe by: Howard Koch (ToH Collector's Edition)
Posted to EAT-L Digest 01 Mar 97 by Sean Coate <swcoate@PEGANET.COM> on Mar
1, 1997.
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