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Categories:Viewed: 20 - Published at: 5 years ago
Ingredients
- 8 oz. small white onions
- 8 oz. small carrots
- 1 tsp. butter extract
- 1/4 c. chicken bouillon
- salt
- artificial sweetener to equal 1 Tbsp. sugar
- 1 orange, sectioned and diced
- 1 Tbsp. finely chopped parsley
Method
- Peel onions; scrape carrots and slice thinly.
- Place in saucepan with water to cover.
- Cook until water boils.
- Drain and add remaining ingredients.
- Simmer until vegetables have absorbed all liquid without burning.
- Garnish with chopped parsley.
- Makes 4 servings.
