• 1/2 lb carrots
• 3 Tbsp butter
• 1 tsp flour
• 1/2 cup milk or cream
• salt & pepper
• 1/4 tsp nutmeg
• pinch of sugar

1. Scrape carrots and cut into tiny julienne strips, approximately 2" long. Boil until tender, about 10 minutes. Drain.
2. In saucepan, make white sauce from butter, flour and milk. Add seasonings together well.

Var: If you like dill, you could use a little dill instead of nutmeg and sugar for a different taste.

(Cotton)