Stewed Carrots

Ingredients

• 2 pounds of carrots
• 4 cups of milk
• Pinch of Salt
• Pinch of pepper
• Chopped Parsley
• Fresh butter rolled in flour

Directions

1. Half boil carrots and scrape them nicely.
2. Cut the carrots into thick slices and put them in the stewpan.
3. Add the milk to barely cover them, along with salt, pepper, and parsley.
4. Simmer until perfectly tender.
5. When they are nearly done, add fresh butter rolled in flour, send them to the table hot.

Source — Creole Cookery Book
Prepared by Laura Hurd
Louisiana Anthology
January 5, 2021