Creamed Carrots

1. 1

   Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).

2. 2

   Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.

3. 3

   When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.

4. 4

   Turn into a serving dish and sprinkle with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.