Creamy Dilled Carrots
- 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
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 on Mar
1, 1997.
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
1, 1997.
