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Carrots in Dilled Cream Sauce recipe

Sliced, cooked carrots are served in abasic white sauce seasoned with dried dillweed and white pepper.

Recipe: Carrots in DilledCream Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1/2 teaspoon dried dillweed
1 1/4 cups milk
1 pound carrots, sliced and cooked until tender

  • Melt butter in saucepan over low heat.Blend in flour and seasonings. Gradually add milk; cook, stirringconstantly, until thickened.
  • Add cooked carrots; cook until thoroughlyheated

    Makes 4 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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  • Comments

    1 Comment


    Gnocchi is one of my favourite recipes too! This looks really delicious, love the roasted carrot cream sauce that sounds so good. Delicious dinner recipe this would make a great Easter lunch! ?? But I tend to prefer them with a creamy-ish sauce. It just makes them even more cloud-like! And this roasted carrot cream sauce? Maybe the best sauce on the planet. Fo. Real.

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