Tender braised sliced carrots enrobed in a simple white sauce.
1 pound carrots
2 tablespoons butter
2 tablespoons finely chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon granulated sugar
1 1/4 cups milk
- Peel and slice carrots. Cook, covered, in a small amount of water over medium heat until tender. Drain.
- In a medium size skillet, melt butter over medium-high heat. Sauté 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.