A Recipe From Little House on the Prairie*

Creamed Carrots

3 pounds carrots, tops cut off

1 cup chicken or veal broth (or water)

2 tablespoons butter, softened

2 tablespoons flour

1/4 cup heavy or sour cream

salt and freshly gound pepper, to taste

Scrub carrots with a stiff brush and slice them into a saucepan, cutting disks about 1/8" thick. Add broth (or water), cover, and simmer until a fork will puncture a slice (about 15 minutes). Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.

When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat until the cream bubbles.
Turn into a serving dish and sprinkle with salt and pepper.

*From The Little House Cookbook

Comments

Berenice said…

That sounds good i'll have to try it!:D

September 23, 2009 at 12:43 AM

Clara said…

Isabella - it tastes great... I hope you enjoy it - please let me know how you like it!! :)

September 24, 2009 at 9:47 AM

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