Lois uses her white sauce in this comforting treatment for attractive carrot coins that her grandmother handed down. "We usually served this when we had company," she recalls.
- 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
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