Carrots with Bechamel Sauce(Venezuelan Dish)
Carrots With Bechamel Sauce(Venezuelan Dish) is an moderately easy dinner. Made with 1 1/4 lb. carrots, cut into slices (around 3 1/2 c. sliced carrots), 6 c. water, 2 tsp. salt, 1 tbsp. butter and 2 tbsp. finely chopped onions, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cut the carrots in thin slices.
In a deep pan, pour the water, salt and carrots (the water must cover the carrots).
Boil them for 15 minutes or until cooked, but firm.
Drain them.
π· Perfect Pairings
Complete your meal with these
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