6 cups of sliced carrots 2 cups of sliced onions 1/4 cup of butter 1 tablespoon of cooking oil 1 clove garlic, mashed 2 tablespoons of flour 1 1/2 cups of hot milk 1 teaspoon of salt freshly ground pepper to taste freshly ground nutmeg to taste 2 egg yolks 1/4 cup of heavy cream
Cook the carrots and onions in the butter and oil in a fireproof 2 - 2 1/2 quart casserole, covered, until tender but not brown, stirring occasionally, about 30 minutes. Add garlic. Add flour and stir well. Add hot milk and seasonings and simmer, uncovered for about 20 minutes. Beat the egg yolks with the cream. Add some of the sauce and mix well. Return to the casserole and stir to blend. Serve at once. Serves 6
Basic-Recipes.com is not backed by a Food TV Show, a TV Chef, or a large cooking magazine. We're just a few people that like to cook and are trying to live the American Dream, believing that hard work will be rewarded. We know the economy is bad, but we ask that you make a donation (of any size), so that we can keep basic-recipes.com up and running. Thank you for visiting and supporting us.
Basic-Recipes.com
| 
|