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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe from a junior high home economics class was brought home by my sister, Laurie. My family liked it so much that it became a part of our Christmas dinner tradition. Ingredients:
2 pounds fresh carrots, julienned |
1 medium onion, thinly sliced |
1/3 cup butter |
2 tablespoons king arthur unbleached all-purpose flour |
2 teaspoons chicken bouillon granules |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 cup water |
Directions:
1. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook for 5-8 minutes or until crisp-tender.
2. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; stir into sauce. Yield: 8 servings.
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