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4 c Sliced carrots 1/2 c Heavy cream
1 1/2 c Water 1 tb Green bell pepper
2 tb Butter 2 tb Onion, chopped
2 tb Flour 2 tb Parsley
3/4 c Chicken broth
5 servings
Cook 15 minutes or until tender. Drain if any water is left in pan. Sauce:
2 tb butter, 2 tb flour. Melt butter and add flour. Add 3/4 cup chicken
broth and 1/2 cup heavycream. Also add 1 tablespoon green bell pepper, 2
tablespoons onion, chopped, and 2 tablespoons parsley. Put carrots into the
sauce and simmer 5 or 10 minutes.
1 1/2 c Water 1 tb Green bell pepper
2 tb Butter 2 tb Onion, chopped
2 tb Flour 2 tb Parsley
3/4 c Chicken broth
5 servings
Cook 15 minutes or until tender. Drain if any water is left in pan. Sauce:
2 tb butter, 2 tb flour. Melt butter and add flour. Add 3/4 cup chicken
broth and 1/2 cup heavycream. Also add 1 tablespoon green bell pepper, 2
tablespoons onion, chopped, and 2 tablespoons parsley. Put carrots into the
sauce and simmer 5 or 10 minutes.
