Creamy Dilled Carrots

4 cups thinly sliced carrots
¾ cup water
1 tbsp. margarine
½ tsp. salt
¼ tsp. sugar
pinch white pepper
1 tbsp. flour
½ cup light cream
2 tsp. dried dill or 2 tbsp. fresh dill

In a saucepan, combine carrots, water, margarine, salt, sugar, and pepper. Cover and simmer until carrots are crisp-tender, about 10 minutes. Drain liquid into a small saucepan; set the carrots aside and keep warm. Bring liquid to a boil. In a small bowl, combine flour and cream until smooth; slowly add to liquid, stirring constantly. Simmer for 10 minutes, stirring occasionally. Pour over the carrots; stir in dill. Cover and let stand for 15 minutes before serving.