Carrot with Cream

Name: Carrot with Cream
Ingredients: 5 medium carrots, cooked into thin strips; boiling water; 1/2 cup of boiling water; 1/4 cup of butter or margarine; salt and black pepper to taste; 1 tablespoon of flour; 1/2 cup of heavy cream; 2 eggs; 2 tablespoons of lemon juice; 2 tablespoons of chopped parsley

1
5 medium carrots, cooked into thin strips
2
boiling water
3
1/2 cup of boiling water
4
1/4 cup of butter or margarine
5
salt and black pepper to taste
6
1 tablespoon of flour
7
1/2 cup of heavy cream
8
2 eggs
9
2 tablespoons of lemon juice
10
2 tablespoons of chopped parsley

Ingredients

1
5 medium carrots, cooked into thin strips
2
boiling water
3
1/2 cup of boiling water
4
1/4 cup of butter or margarine
5
salt and black pepper to taste
6
1 tablespoon of flour
7
1/2 cup of heavy cream
8
2 eggs
9
2 tablespoons of lemon juice
10
2 tablespoons of chopped parsley

Directions

1
Place the carrots in a pot with boiling water
2
Cook for 2 or 3 minutes
3
Drain
4
Pass the carrots to a buttered dish that can be served hot
5
Add 1/2 cup of boiling water, butter or margarine, salt, black pepper, and flour
6
Bring to a simmer and reduce heat to minimum
7
Cook with lid on for 5 to 10 minutes until the carrots are tender and no liquid remains
8
Shake the pot occasionally to prevent sticking
9
If necessary, add 1 tablespoon of water occasionally
10
If, on the contrary, the carrots are already tender but still have liquid in the pot, cook for a few more minutes without lid until it's dry
11
Remove from heat and reserve
12
Separately, beat the heavy cream with eggs
13
Add this mixture to the carrot and mix well
14
Bring back to simmer only as long as necessary to warm through
15
Remove from heat and add lemon juice and parsley
16
Serve hot
17
Serves 6 to 8 people.