Ingredients
8 cups water2 pounds pearl onions2 tablespoons butter3 tablespoons all-purpose flour1-1/4 cups heavy whipping cream1/2 teaspoon salt1/4 teaspoon pepper2 cups shredded carrots
Preparation
In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender.
