Creamed Onions And Carrots

1. 1

   In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.

2. 2

   In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.

3. 3

   Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325u00b0 for 30-40 minutes or until vegetables are tender.

* Per serving · 4 servings · Values may vary.

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