Ingredients
1 pound carrots, sliced1 tablespoon butter1 tablespoon all-purpose flour2 tablespoons finely chopped onion2 teaspoons minced fresh basil or 1/2 teaspoon dried basil1/2 teaspoon seasoned salt1/8 teaspoon pepper1 cup evaporated milk
Preparation
In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat.
