Creamed Carrots - cooking recipe

Ingredients

3 lbs carrots, without tops
1 1 cup veal broth or 1 cup water
2 tablespoons soft butter
2 tablespoons flour
1/4 cup heavy cream or 1/4 cup sour cream
salt
fresh ground pepper

Preparation

Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).
Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.
Turn into a serving dish and sprinkle with salt and pepper.