You may also like
Categories:Viewed: 66 - Published at: 3 years ago
Ingredients
- 1 lb. (6 medium) carrots
- 1 chicken bouillon cube, dissolved in 1/2 c. boiling water
- 1/4 c. butter or margarine
- 3 medium onions, sliced
- 1 Tbsp. flour
- 1/4 tsp. salt
- dash of pepper
- 3/4 c. water
Method
- Pare carrots and slice in julienne strips or bias circles. Cook carrots in bouillon, covered, for 10 minutes.
- Melt butter. Add onions and cook, covered, 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boiling.
- Add carrots and stock and simmer, uncovered, to blend flavors.
- Add pinch of sugar and a shake or two of dried or fresh dill weed.
