Roasted Carrots with Pecans

Name: Roasted Carrots with Pecans
Yield: 6
Ingredients: 6 medium carrots; 2 tablespoons of butter or margarine; 3/4 teaspoon of salt; 1 tablespoon of common flour or dark brown flour; 1/2 cup of chicken broth or water; 1/3 cup of heavy cream; 1 egg yolk; 2 tablespoons of lemon juice; 1/2 cup of toasted and chopped pecans

1
6 medium carrots
2
2 tablespoons of butter or margarine
3
3/4 teaspoon of salt
4
1 tablespoon of common flour or dark brown flour
5
1/2 cup of chicken broth or water
6
1/3 cup of heavy cream
7
1 egg yolk
8
2 tablespoons of lemon juice
9
1/2 cup of toasted and chopped pecans

Ingredients

1
6 medium carrots
2
2 tablespoons of butter or margarine
3
3/4 teaspoon of salt
4
1 tablespoon of common flour or dark brown flour
5
1/2 cup of chicken broth or water
6
1/3 cup of heavy cream
7
1 egg yolk
8
2 tablespoons of lemon juice
9
1/2 cup of toasted and chopped pecans

Directions

1
Wash the carrots and cut them into 5 cm thick slices
2
Place the carrot slices in a pan with butter or margarine, salt, flour, broth or water, and stir well
3
Cover the pan and cook until the carrots are tender
4
Mix the heavy cream with the egg yolk and add to the carrots
5
Reheat and add lemon juice and pecans
6
Serve 6 portions.