Glazed Tinned Carrots
A simple way to prepare tinned carrots, making them a delicious side dish with a flavorful white sauce.
Ingredients
- 1 14-ounce can Tinned Young Carrots (Drained)
- 2 tablespoons Butter
- 2 tablespoons All-Purpose Flour
- 1 cup Milk
- 0.25 teaspoon Salt
- 0.125 teaspoon Black Pepper
Instructions
- 1Place the unopened tin of carrots in a saucepan filled with water. Ensure the water level is above the tin. Bring the water to a boil and let it boil for 10 minutes.
- 2Carefully remove the tin from the hot water. Open the tin and drain the carrots, discarding the liquid.
- 3In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in the milk, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens, about 5 minutes. Season with salt and pepper.
- 4Pour the white sauce over the drained carrots and serve immediately.