Tender cooked sliced carrots enrobed in a simple white (bechamel) sauce.

Creamed Carrots

1 pound carrots

2 tablespoons butter

2 tablespoons finely chopped onion

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon granulated sugar

1 1/4 cups milk

1. Peel and slice carrots. Cook, covered, in a small amount of water over medium heat until tender. Drain.
2. In a medium size skillet, melt butter over medium-high heat. Saute onions in butter until tender. Stir in flour, salt, pepper and sugar; cook for 1 minute. Gradually add milk, stirring constantly until mixture thickens and starts to boil. Pour over cooked carrots and stir to coat.

Makes 4 to 6 servings.