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Fruits and Vegetables - Creamy Dilled Carrots

  • 4 cups carrots, thinly sliced
  • 3/4 cup water
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • Pinch of white pepper
  • 1 tablespoon all-purpose flour
  • 1/2 cup light cream
  • 2 teaspoons dried or 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 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 carrots and stir in dill. Cover and let stand for 15 minutes before serving.

Yield: six to eight servings.
Submitted By: Helen Rose
Ashland City
Robertson Cheatham Farmers Co-op
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