Instructions. Melt butter in a skillet over low to medium heat, then whisk in flour. Whisk until flour is smooth and slightly toasted—about two minutes. Be careful not to burn the …
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4 Low Carb Meal Prep Recipes. These low carb meal prep recipes will help you stick to a low carb diet! Whether you enjoy them for lunch or dinner, you are going to be glad you spent the …
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Directions Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
Directions. In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots.
Carrots contain about 7 grams of net carbs per 100 grams. On a strict low-carb diet (below 20 grams per day) you may want to avoid carrots completely. But they can be OK on a moderate or liberal low-carb diet (if you’re aiming to stay below 50 or 100 grams of carbs per day).