Creamed Carrots With Oregano - cooking recipe

Ingredients

1 lb. small whole carrots
salted water
2 Tbsp. all-purpose flour
1/2 c. whipping cream
1 egg yolk
1/2 tsp. dried oregano leaves
salt to taste
2 Tbsp. chopped parsley

Preparation

Boil the carrots in salted water about 15 to 20 minutes or until tender.
Drain.
Peel the carrots but leave them whole. Keep warm.
In skillet, melt the butter.
Add the flour and cook for 2 to 3 minutes, stirring.
Gradually blend in the cream, whisking continually.
Stir a little of the cream mixture into the egg yolk.
Add egg yolk to creme mixture, stirring well.
Cook 2 to 3 minutes more.
Add oregano and salt to taste.
Place carrots in a serving dish.
Pour into sauce.
Sprinkle with parsley.