Ingredients
3 pounds fresh carrots, cut into 1/4-inch slices1 cup chicken broth2 tablespoons butter2 tablespoons all-purpose flour1/4 teaspoon salt1/8 teaspoon pepper1-1/4 cups half-and-half cream
Preparation
In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender.
Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat.
