1 lb. carrots
2 tbsp. butter
2 tbsp. finely chopped onion
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. sugar
1 1/4 c. milk

Peel and slice carrots. Cook, covered, in a small amount of water over medium heat until tender. Drain. In a medium size skillet, melt butter over medium-high heat. Sauté onions in butter until tender. Stir in flour, salt, pepper and sugar; cook for 1 minute. Gradually add milk, stirring constantly until mixture thickens and starts to boil. Pour over cooked carrots and stir to coat.

Makes 4 to 6 servings.