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Creamed Diced Carrots With Green Pepper

Thrifty.Chef's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  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
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Sprinkling
Ingredient: 
Pepper
Interest: 
Healthy

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