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
Makes 4 servings.
Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.
Butterscotch Hard Shell Ice Cream Sauce — Lynn's RecipesIf the Carrots in DilledCream Sauce recipe was useful and interesting, you can share it with your friends or leave a comment.