|Fresh carrots/2 cups canned carrots with stock||5 Large|
Wash and scrape the carrots if you are using fresh ones.
Cook them in lightly salted water until they are soft.
Mash the carrots with their stock.
Melt the butter in a large saucepan.
Add the flour, stirring with a wooden spoon until blended.
Gradually add the milk (heat it first or let it come to room temperature).
Allow this to simmer for 10 minutes, stirring occasionally.
Add the carrots and the stock, salt, sugar to taste, and parsley.