Carrots in Dill-Chive Cream Sauce

By MissHeather

Ingredients

• 1 lb baby carrots
• 2 T butter
• 1 T flour
• 1/3 C chicken stock
• 1/3 C light cream
• 1 T finely chopped fresh dill
• 1 T snipped fresh chives
• salt to taste

Preparation

Step 1

In large saucepan of boiling salted water, cook carrots until just tender-crisp; drain well. In small saucepan over medium heat, melt butter, Whisk in flour; cook 1 minute, stirring constantly. Stir in chicken stock; bring to boil, stirring frequently until sauce thickens. Stir in dill and chives, season with salt. Pour over carrots and serve.