Instructions: Cook 15 minutes or until tender. Drain if any water is left in pan. Sauce: 2 tb butter, 2 tb flour. Melt butter and add flour. Add 3/4 cup chicken broth and 1/2 cup heavycream. Also add 1 tablespoon green bell pepper, 2 tablespoons onion, chopped, and 2 tablespoons parsley. Put carrots into the sauce and simmer 5 or 10 minutes.

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