Carrots With Bechamel Sauce(Venezuelan Dish) - cooking recipe

Ingredients

1 1/4 lb. carrots, cut into slices (around 3 1/2 c. sliced carrots)
6 c. water
2 tsp. salt
1 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. flour
2 c. milk
1 tsp. salt
1/4 tsp. white pepper
1 Tbsp. grated Parmesan cheese

Preparation

Cut the carrots in thin slices.
In a deep pan, pour the water, salt and carrots (the water must cover the carrots).
Boil them for 15 minutes or until cooked, but firm.
Drain them.