750 ml carrots, sliced 3 cup
25 ml butter 2 tbsp
25 ml flour 2 tbsp
250 ml chicken broth 1 cup
25 ml brandy 2 tbsp
50 ml green pepper, diced 1/4 cup
50 ml onion, chopped 1/4 cup
50 ml parsley, chopped 1/4 cup
Cook carrots until tender; drain. Set aside. Melt butter in a heavy saucepan over low heat; add flour stirring until smooth. Cook for one minute, stirring constantly. Gradually add chicken broth and cook over medium heat, stirring constantly, until thickened and bubbly. Stir in brandy. Gently stir in the carrots, green pepper, onion and parsley; cook until heated through.
Serves 6