Lunch: Creamed Onions and Carrots Recipe
Ingredients
8 cups water
2 pounds pearl onions
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/4 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded carrots
Instructions
In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325 ° for 30-40 minutes or until vegetables are tender.
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Nutrition Facts
Serving Size: 12
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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