750 g (1 1/2 lb) small carrots
1 large onion, sliced
2 tablespoons butter
1-2 teaspoons curry powder
2 tablespoons plain flour
1/2 cup milk
1 teaspoon tomato paste
salt
1 large onion, sliced
2 tablespoons butter
1-2 teaspoons curry powder
2 tablespoons plain flour
1/2 cup milk
1 teaspoon tomato paste
salt
method
1. Scrape carrots and trim tops.
2. Cook until tender in boiling salted water with a pinch of sugar added.
3. Strain, measure liquid and make up to 3/4 cup if necessary.
4. Saute onion in butter until transparent, stir in curry powder and cook for 2 minutes.
5. Blend in flour and cook a little longer.
6. Add carrot liquid and milk, stirring constantly until sauce thickens and bubbles.
7. Blend in tomato paste and add salt to taste.
8. Add carrots to sauce and heat through gently.
9. Alternatively, keep carrots hot and pour sauce over just before serving.
10. Serve with corned meats and grills.
2. Cook until tender in boiling salted water with a pinch of sugar added.
3. Strain, measure liquid and make up to 3/4 cup if necessary.
4. Saute onion in butter until transparent, stir in curry powder and cook for 2 minutes.
5. Blend in flour and cook a little longer.
6. Add carrot liquid and milk, stirring constantly until sauce thickens and bubbles.
7. Blend in tomato paste and add salt to taste.
8. Add carrots to sauce and heat through gently.
9. Alternatively, keep carrots hot and pour sauce over just before serving.
10. Serve with corned meats and grills.
serving amount
serves: 4-6
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