Carrots Amadinediabetic, nuts/grains, side dishes, vegetables 1 bunch carrots (large bunch) 4 tablespoon margarine 1 cup milk 1 1/2 tablespoon flour (all-purpose) 1 salt; to taste 1 pepper; to taste 2 tablespoon sherry 1 teaspoon sugar 1/2 cup slivered almonds Scrape carrots and slice thin. Melt 3 tablespoons margarine in heavy saucepan. Add carrots and cook slowly, covered, without adding water. Melt remaining margarine in another pan. Add milk and flour; cook until thick. Season with salt and pepper. Stir in sherry and sugar; blend well. Stir in almonds. Pour into a 2 quart baking dish and refrigerate, covered, overnight. Reheat in a 250 degree oven until heated through. Yield: 6 to 8 servings SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987. Contributed by Margaret Harris. Typed for you by Nancy Coleman. |
