| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 1 | lb | Sliced or Whole Baby Carrots |
| 1 | c | Chicken Broth |
| 3 | tb | Sugar |
| 1 | ts | Dill Weed |
| 1/4 | ts | Salt |
| 1 | ds | White pepper |
| 2 | tb | Heavy Cream |
| 1 | ts | Cornstarch |
| 1 | ts | Water |
INSTRUCTIONS
Simmer carrots in chicken stock until tender. Add sugar, dill, salt, white pepper and heavy cream. Bring to a low boil. Thicken with 1 teaspoon of cornstarch and 1 teaspoon water mixture. Heat until sauce coats the carrots. Serves 4. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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