Newburg Carrots Recipe - Cooking Index
4 cups | 440g / 15oz | Sliced carrots |
1 1/2 cups | 355ml | Water |
2 tablespoons | 30ml | Butter |
2 tablespoons | 30ml | Flour |
3/4 cup | 177ml | Chicken broth |
1/2 cup | 118ml | Heavy cream |
1 tablespoon | 15ml | Green bell pepper |
2 tablespoons | 30ml | Onion - chopped |
2 tablespoons | 30ml | Parsley |
Cook 15 minutes or until tender. Drain if any water is left in pan.
Sauce: 2 tb butter, 2 tb flour. Melt butter and add flour. Add 3/4 cup chicken broth and 1/2 cup heavy cream. Also add 1 tablespoon green bell pepper, 2 tablespoons onion, chopped, and 2 tablespoons parsley.
Put carrots into the sauce and simmer 5 or 10 minutes.
Source:
Emeril Lagasse
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