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