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Recipe Name: Carrot-creamed Onions Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Vegetables Comments:
Course: Side Dish  
Preparation Time:
Number of Servings: 8

3 Pint(s) Pearl onions
1 Teaspoon(s) Salt
1 14 oz. chicken broth
1 Tablespoon(s) Unsalted butter
3 Carrots, peeled finely
1/2 Teaspoon(s) Dried Thyme Leaves, Crumbled
1 Tablespoon(s) Flour
1/4 Teaspoon(s) Ground pepper
Pinch(s) Nutmeg

With tip of paring knife, score an X in bottom of each unpeeled onion.
Place in large saucepan; cover with boiling water. Boil 3 mins.,
drain. Rinse with cold water. Cut off root end of each onion; peel.
Return to pan, cover with water. Add the salt; heat to boiling. Cook
10 to 15 mins. or until tender. Drain; set aside. In large saucepan,
combine 1/2 cup chicken broth and the butter. Heat over med-high heat
until butter melts. Add carrots and thyme; cover. Cook 5 mins. or
until very tender. Place in blender or food processor; puree. Pour
into pan; add flour. Whisk until blended. Add remaining chicken
broth, the pepper, and nutmeg; mix. Heat to simmering, cook 2 to 3
mins. Add onions; heat through. Per serving: 84 cal, 3 g pro, 15 g
carbo, 2 g fat, 4 mg chol, 176 mg sod Source: McCalls, 11/93 MM by
Sue Woodward (S.WOODWARD/GEnie; SWOODWARD/NVN; 72772,2247/CIS) Posted
to MM-Recipes Digest V4 #330 by (Stu) on Dec 20,

Nutrition (calculated from recipe ingredients)
Calories: 74
Calories From Fat: 19
Total Fat: 2.1g
Cholesterol: 3.8mg
Sodium: 835.9mg
Potassium: 342.6mg
Carbohydrates: 11.5g
Fiber: 2.8g
Sugar: 1.5g
Protein: 3g

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