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Categories:Viewed: 3 - Published at: 5 years ago
Ingredients
- 1 lb. carrots (6 medium)
- 1 chicken bouillon
- 1/2 c. boiling water
- 4 Tbsp. butter
- 1 Tbsp. flour
- 3 medium onions
- 1/4 tsp. salt
- dash of pepper
- 3/4 c. water
Method
- Pare carrots and cut in julienne strips, about 3 x 1/4-inch. Dissolve bouillon in the 1/2 cup boiling water.
- Add carrots and cook, covered, for 10 minutes.