Nutritious and filled with flavor, this creamed carrots recipe is a versatile side dish that could become a new favorite!

Note: this recipe is adapted from one found in The Little House Cookbook by Barbara M. Walker.

Ingredients:

• 3 pounds of carrots with the tops removed
• 1 cup of chicken broth (or water)
• 2 tablespoons of softened butter
• 2 tablespoons of flour
• ¼ cup of heavy cream
• Freshly ground pepper
• Salt
• Almond slivers (optional)

Directions:

1. Thoroughly wash the carrots and slice them into a saucepan, slicing them into disks about 1/8 inch thick.
2. Add in the broth (or the water), cover the saucepan, and allow it to simmer for about 15 minutes.
3. In the meantime, blend the butter and the flour in a small bowl with a fork, gradually working in the heavy cream to create a thin paste.
4. When the carrots have become tender, remove the remove the saucepan from the heat and stir in the thin paste, blending well.
5. Return the now-creamed carrots to medium heat just it begins to bubble.
6. Sprinkle with the salt and freshly ground pepper according to preference (and the optional almond slivers), then serve.

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