Total Calories: 79
In a medium saucepan melt butter or margarine. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add milk. Stirring over medium heat, bring to a boil and boil until thickened.
In a separate saucepan boil carrots in a small amount of water for 5 to 8 minutes or until barely tender. Drain carrots stir into sauce. Add salt and pepper to taste and optional nutmeg. Return to heat, if necessary.
This Creamed Carrots recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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