Creamed Carrots


Serves: 6
Total Calories: 79

Ingredients

2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
3/4 pound carrot peeled and shredded
salt and freshly ground pepper
1/8 teaspoon nutmeg ground (optional)

Directions:

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.

Nutritional Facts:

Serves: 6
Total Calories: 79
Calories from Fat: 41

This Creamed Carrots recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.




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