Sunday, August 25, 2013

Creamed Carrots

We usually double this recipe. Even the kids love it.

1 lb carrots, peeled and sliced
1 Tbs butter
1 Tbs flour
2 Tbs finely chopped onion
2 tsp minced fresh basil or 1/2 tsp dried basil
1/2 tsp seasoned salt
1/8 tsp pepper
1 cup evaporated milk

In a large saucepan, bring 1 inch water and carrots to a boil. Reduce heat; cover and simmer 7-9 minutes, until crisp tender.
Meanwhile, in another saucepan, melt butter. Stir in flour, onion, basil, seasoned salt and pepper until blended. Gradually stir in milk. Bring to a boil and cook, stirring constantly, for 2 minutes or until thickened. Drain carrots, pour on sauce and stir to coat.

From Taste of Home Cookbook

1 comment:

Rachel Rowell said...

My kids didn't really like these. I thought they were just ok.