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Carrots with White Sauce

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Course Side Dish
Cuisine Southern

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.
Keyword Vegetable