Creamy Dilled Carrots

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Creamy Dilled Carrots

Post  Admin on Mon Mar 22, 2010 1:10 pm

Creamy Dilled Carrots

4 cups thinly sliced carrots
3/4 cup water
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon sugar
Pinch of white pepper
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
2 teaspoons dill weed or 2 tablespoons minced 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. Yield: 6-8 servings.


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