Monday, July 21, 2008

German Carrots

This is a great way to get the children to enjoy carrots. My mother wasn't a fan of carrots, but these are sweet, creamy and delicious so she would make them occasionally. I love them.

1 lb. carrots, sliced
1 Tablespoon butter
1 Tablespoon flour
3/4 cup carrot liquid
a pinch of nutmeg
1/2 teaspoon sugar

Cook carrots in salted water until tender, or about 10 to 15 minutes. Drain, reserving 3/4 cup liquid. Melt butter, stir in flour to form a roux. Add reserved liquid from the carrots, pepper, nutmeg and sugar. Bring to a boil and add the carrots. Let stand a few minutes to season through.

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