8 medium-sized carrots, peeled
3 tablespoons of butter or margarine
1 hand full of green onion, cut into slices
to taste salt
1 tablespoon of water
4 tablespoons of all-purpose flour
2/3 cup of milk
3 tablespoons of white wine or madeira wine
chopped fresh parsley
8 medium-sized carrots, peeled
3 tablespoons of butter or margarine
1 hand full of green onion, cut into slices
to taste salt
1 tablespoon of water
4 tablespoons of all-purpose flour
2/3 cup of milk
3 tablespoons of white wine or madeira wine
chopped fresh parsley
Cut the carrots into thin strips
Melt the butter or margarine in a pan
Add the carrot and green onion and sauté for 3 minutes
Add salt and water, cover and simmer on low heat for 7 minutes until the carrots are slightly tender
Sprinkle with flour and cook, stirring constantly, until it starts to bubble
Remove from heat and add milk and wine, stirring slowly, until thickened
Serve immediately, garnishing with chopped fresh parsley
If desired, this dish can be refrigerated for later serving and reheated
The sauce should be sprinkled on at the time of serving
Serves 4.
