Return to Content

Creamed Carrots in Chicken Stock

Creamed Carrots in Chicken Stock
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 4

Ingredients:

  • 1 bunch carrots
  • juice of half a lemon
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • salt and cayenne pepper
  • chopped parsley and chives
  • 1/2 cup cream
  • 2 egg yolks

Instructions:

Clean the carrots. Leave whole if small, or cut larger carrots as you wish, first removing any tough core. Cook them in 1 cup of chicken stock until just tender. In another saucepan, make a sauce by melting the butter, stirring in the flour and, gradually, the other cup of chicken stock. Add the seasonings, and cook over low heat while stirring until thick. Add the carrots and herbs and the egg yolks mixed with the cream. Reheat but do not boil.
Updated Friday, October 5th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350