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“Another recipe from "The Fresh Fruit and Vegetable Book". Delish! This is so easy to make. If you want something just a little different to try with your carrots I hope you try this one. There are no strange ingredients in this recipe and you probably have everything on hand. I used regular milk as I had no cream but it worked just fine. I love onions so I used more onions.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place carrots, 1 inch boiling water and 1 tsp salt and sugar in a saucepan.
  2. Cover and cook 12 minutes or until just crisp-tender.
  3. Melt butter or margarine in a sauce pan. Add chicken stock, cream, parsley, onion and salt. Make a slurry out of the cornstarch and some water. Stir and cook 5 minutes or until of medium thickness.
  4. Add carrots. Serve hot.

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