Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
We love carrots. Found this Victorian recipe for Carrots in Gravy. A different way to serve these gems.
Carrots in Gravy
3 tablespoons butter
2 pounds carrots, peeled and cut in 1/2 inch thick
1 medium onion, chopped
2 tablespoons flour
1 tablespoon minced parsley
1 cup unsalted chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1/4
teaspoon grated nutmeg
In large pan, melt butter over low heat. Add carrots, cover and cook, stirring occasionally. Increase heat to medium. Cook for 20 to 25 minutes. Remove carrots to a bowl.
Add onion to butter. Increase heat to medium. Sprinkle in flour and cook until flour is golden. Add parsley and whisk in the stock. Bring to a boil. Season with salt, pepper and nutmeg.
Return carrots to saucepan and reduce heat to low. Cook until carrots are heated through. Serve hot.
Carrots in Gravy
3 tablespoons butter
2 pounds carrots, peeled and cut in 1/2 inch thick
1 medium onion, chopped
2 tablespoons flour
1 tablespoon minced parsley
1 cup unsalted chicken stock
1/4 teaspoon salt
1/4 teaspoon pepper
1/4
teaspoon grated nutmeg
In large pan, melt butter over low heat. Add carrots, cover and cook, stirring occasionally. Increase heat to medium. Cook for 20 to 25 minutes. Remove carrots to a bowl.
Add onion to butter. Increase heat to medium. Sprinkle in flour and cook until flour is golden. Add parsley and whisk in the stock. Bring to a boil. Season with salt, pepper and nutmeg.
Return carrots to saucepan and reduce heat to low. Cook until carrots are heated through. Serve hot.
Bringing the