Buttery Carrots 'n' Onions |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My mother served this attractive side dish for all her special dinners, so I've been eating carrots this way since I was a child. Even my dinner guests who aren't too fond of carrots ask for this recipe. The added sweetness from the honey is a pleasant surprise. -Joanie Elbourn, Gardner, Massachusetts Ingredients:
1 pound carrots, cut into 1/4-inch slices |
1-1/4 cups water, divided |
1 teaspoon chicken bouillon granules |
3 medium onions, sliced and separated into rings |
2 tablespoons butter |
1 tablespoon king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon honey |
1/4 teaspoon sugar |
dash pepper |
Directions:
1. In a large saucepan, combine carrots, 1/2 cup water and bouillon. Bring to a boil. Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender. Drain, reserving cooking liquid. Set carrots aside and keep warm.
2. In a large skillet, saute onions in butter for 8-10 minutes or until tender. Add flour; stir until blended. Stir in the salt, honey, sugar, pepper and reserved cooking liquid and remaining water; bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 10 minutes. Stir in carrots; heat through. Yield: 8-10 servings.
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