| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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