Carrots and Onions in Creamy Dill Sauce

   I'm still thinking of Easter dinner and what to do that would be different yet appealing.  I came across this recipe which I had adapted a bit to suit my family's personal likes and tastes.

 3 cups thinly sliced carrots (or use baby carrots, which I prefer) 

 1 cup pearl onions (boiled and peeled)

3/4 cup water

1-2 tablespoons butter or margerine

1/2 teaspoon salt

1/4 teaspoon sugar

1- 1 1/2 tablespoons flour

1/2 cup light cream

2 - 2 1/2 (depending on taste) teaspoons dry dill weed

pepper, just a touch

In a pan, combine the onions, carrots, water, butter, sugar, salt and pepper, cover and simmer until your carrots are tender, about 15 minutes.  Drain the liquid and save it in another saucepan, set aside the vegetables.  Bring the reserved liquid to a boil, in the meantime, combine the flour and cream until it is smooth.  Slowly add the cream mixture to the liquid and stir constantly to avoid lumps.  Reduce the heat to simmer and cook for 10 minutes, only stirring occasionally.  Pour this over your carrots and onions then mix in the dill weed completely.

I prefer to add the dill weed to the cream mixture before pouring it over the vegetables, as I find it mixes more easily.  

 Cover the dish and let it sit for about 10-15 minutes so the flavors can blend.