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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A change from potatoes lyonnaise and colorful, to boot! Don't skimp on the onions. Ingredients:
6 medium carrots |
1 chicken bouillon cube |
1/2 cup boiling water |
1/4 teaspoon salt |
3/4 cup water |
1/4 cup butter |
3 medium onions, sliced |
1 tablespoon flour |
1 dash pepper |
1 pinch sugar |
Directions:
1. Pare carrots & cut into julienne strips.
2. Dissolve bouillon cube in 1/2 c boiling water.
3. Cook carrots covered in bouillon 10 minutes.
4. Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
5. Stir in flour, salt, pepper, and 3/4 c water.
6. Bring to a boil.
7. Add carrots with liquid.
8. Simmer, uncovered, 10 minutes.
9. Add pinch of sugar.
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