Stewed Carrots

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I know that a recipe for stewed carrots from an 1877 cookbook isn’t the most exciting dish, but this dish added a bit of flavor and interest to the vegetable.

img_2392The carrots I had on hand were the peeled baby carrots. I sliced a half pound of these once lengthwise. Though I usually steam this vegetable, I boiled them as directed by Mrs. C.T.C. on a medium high heat. They were tender and ready for the next step in about a half hour.

In another saucepan, melt two tablespoons of butter and add about a cup of milk. Salt and pepper to taste and then cook over medium low heat for about 10 minutes, stirring often.

img_2394Remove the carrots by the pan with a slotted spoon into a serving dish. Dissolve a tablespoon of flour in about twice as much water and add to the creamy sauce left in the pot. (Use less flour if you don’t want the sauce to be as thick. Next time I will try a teaspoon of flour for pourable consistency.)

Stirring constantly, allow the gravy to boil at least a minute. Then pour it over the carrots and serve.

Both my husband and I liked carrots prepared this way. If you want to jazz up carrots at supper one evening, consider trying this recipe. The preparations took about an hour.

Enjoy! I’d love to hear if you try this recipe.

-Sandra Merville Hart

Sources

Compiled from Original Recipes. Buckeye Cookery and Practical Housekeeping, Applewood Books, 1877.

 

 

 

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