Creamed Carrots

• lbs carrots, without tops↗3 lbs
• 1 cup veal broth or 1 cup water↗1 cup
• tablespoons soft butter2 tablespoons
• tablespoons flour↗2 tablespoons
• cup heavy cream or 1/4 cup sour cream↗1⁄4 cup
• salt↗
• fresh ground pepper↗

Step-by-step instructions

1. 1

   Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).

2. 2

   Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.

3. 3

   When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.

4. 4

   Turn into a serving dish and sprinkle with salt and pepper.