Creamed Diced Carrots With Green Pepper
|Carrots||1 Pound, peeled and diced (8 Medium Pieces)|
|Yellow onion||1 Small, peeled and chopped|
|Coarsely chopped sweet green pepper||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
|Chicken broth/Water||1⁄2 Cup (8 tbs)|
|Half and half/Milk||1 Cup (16 tbs)|
|Dried rosemary||1 Pinch, crumbled|
|Ground nutmeg/1 teaspoon curry powder||1 Pinch|
|Black pepper||1⁄8 Teaspoon|
1. Melt the butter in a 2-quart saucepan over moderate heat. Add the carrots and onion, and stir. Cover, lower the heat, and cook for 10 minutes. Add the green pepper, cover, and cook another 2 minutes.
2. Sprinkle in the flour, stir, then add the broth, half-and-half, and seasonings. Stir well.
3. Bring the mixture to a simmer, stirring constantly, then cover and cook over low heat for 4 or 5 minutes, or until the carrots are done— they should be slightly crunchy.