Wednesday, 28 November 2007
VIENNA STEWED CARROTS
INGREDIENTS:1-carrots;
2-1 table spoom of flour;
3-2 table spoons of butter;
4-2 tablespoons of vinegar-some sugar.
PREPARATION:
1-Peel some carrots and cut in small pieces.
2-Boil in salted water until tender; drain.
3-Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar.
4-Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper.
5- Simmer ten minutes and serve hot.
BOM APETITE
posted by Filomena & Bill Price at
12:57
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