Serves:
Ingredients
- 10 carrots, scraped and sliced
- 1 1/2 tablespoons sugar
- 2 cups water
- 3 tablespoons all-purpose (plain) flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups fat-free milk
- 2 tablespoons fresh parsley, chopped
Directions
In a large saucepan, heat the carrots, sugar and water. Cover and simmer until the carrots are tender, about 20 minutes. Drain the carrots, reserving some of the liquid. Set aside.
In a separate saucepan, whisk together the flour, salt, pepper, nutmeg and milk. Cook over medium-high heat, stirring constantly until the white sauce thickens.
In a blender or food processor, add the cooked carrots and white sauce. Puree until smooth. Add reserved liquid to desired consistency. Ladle into separate bowls and garnish each with 1 teaspoon parsley. Serve immediately.
Copyright © Mayo Foundation for Medical Education and Research. All rights reserved. Used with permission from MayoClinic.com.
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Nutritional Analysis
(per serving)
Calories |
140
|
Fat |
trace |
Saturated Fat |
trace |
Protein |
7 g
|
Carbohydrates |
28 g
|
Fiber |
3 g
|
Cholesterol |
3 mg
|
Sodium |
216 mg
|
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