Creamed Carrots Recipe
8 medium carrots (1 pound), cut into 1/4 inch slices
1/4 cup chopped onion
1 cup Basic White Sauce
2 tablespoons butter or margarine
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
In a saucepan, bring 1 inch of water to a boil.
Place carrots and onion in a steamer basket over the boiling water; cover and steam for 8-10 minutes or until crisp-tender.
Remove basket; drain liquid and return vegetables to the pan. Add white sauce, butter, parsley, salt and pepper; heat through.