- 8 medium carrots (1 pound), cut into 1/4-inch slices
- 1/4 cup chopped onion
- 1 cup Basic White Sauce
- 2 tablespoons butter
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a saucepan, bring 1 in. of water to a boil. Place carrots and onion in a steamer basket over the boiling water; cover and steam for 8-10 minutes or until crisp tender. Remove basket; drain liquid and return vegetables to the pan. Add white sauce, butter, parsley, salt and pepper; heat through. Yield: 4 servings.
Originally published as Creamed Carrots in Quick Cooking January/February 2001, p61
Reviews for Creamed Carrot Coins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review