Sliced, cooked carrots are served in a basic white sauce seasoned with dried dillweed and white pepper.

Carrots in Dilled Cream Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon dried dillweed
1 1/4 cups milk
1 pound carrots, sliced and cooked until tender

1. Melt butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened.
2. Add cooked carrots; cook until thoroughly heated

Makes 4 servings.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.