Ingredients
8 medium carrots, scraped and thinly sliced (about 1 lb.)
1 Tbsp. butter or margarine
1 Tbsp. all-purpose flour
1 c. milk
1 tsp. Dijon mustard
1/2 tsp. salt
1/8 tsp. pepper
1 Tbsp. chopped chives
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Classic swivel peeler — potatoes, carrots, apples, asparagus
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Essential Korean cooking — foundations, banchan, kimchi, soups
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Cook carrots, covered, in a small amount of water for 10 to 12 minutes or until tender. Remove from heat and drain. Melt butter in a heavy saucepan over low heat; add flour, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in mustard, salt and pepper. Add carrots to sauce and heat. Spoon into serving dish. Sprinkle with chives. Yield: 4 servings.