Carrots with White Sauce
Ingredients
- 1 lbs Fresh carrots depending on # of servings needed
- 3 Tbsp Butter
- 1 tsp Salt
White Sauce
- 2 Tbsp Butter
- 2 Tbsp AP Flour
- 1 C. Whole Milk
- 1/2 tsp Salt
- 1/2 tsp White Pepper
Instructions
- Peel Carrots with a potato peeler then Slice into 1/4" slices
- Place in a saucepan and cover with water. Add 1 tsp Salt to the water. Bring to a boil, reduce heat and simmer until carrots are fork tender.
- Drain water and transfer into a pretty serving dish. Put the 3 Tbsp butter on the carrots. Cover until time to add the White Sauce.
White Sauce
- White Sauce is made with a 1 to 1 to 2 ratio of Butter, AP Flour, and Milk.
- Melt the butter (in the saucepan used to cook the carrots).
- Whisk in the Flour and cook until just beginning to turn to a golden color. (5+ mins)
- Slowly whisk in the Milk. Continue stirring until thickened. (5-7 mins)
- Pour over the Carrots.
Notes
For family gatherings, I double the recipe.