Recipe - Carrot-Creamed Onions

3 pt Pearl onions
1 teaspoon Salt
1 cn 14 oz. chicken broth
1 tablespoon Unsalted butter
3 lg Carrots; peeled; finely
minced
One half teaspoon Dried thyme leaves; crumbled
1 tablespoon Flour
One fourth teaspoon Ground pepper
pn 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 One half cup chicken broth and the butter. Heat over
medhigh 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 MMRecipes Digest V4 #330 by stut@liii.com (Stu) on Dec 20, 1997