Carrots in Dilled Cream Sauce
A simple dish of cooked, sliced carrots served in a dill-scented béchamel 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
- Melt butter in saucepan over low heat. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly, until thickened.
- Add cooked carrots; cook until thoroughly heated.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.