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Categories:Viewed: 48 - Published at: 7 years ago
Ingredients
- 6 medium carrots
- 1 chicken bouillon cube
- 1/2 c. boiling water
- 1/4 c. butter
- 3 medium onions, sliced
- 1 Tbsp. flour
- 1/4 tsp. salt
- dash of pepper
- 3/4 c. water
- pinch of sugar
Method
- Pare carrots and cut in julienne strips.
- Dissolve bouillon cube in boiling water.
- Cook carrots, covered in bouillon for 10 minutes.
- Melt butter; add onions, sliced and cook covered for 15 minutes, stirring occasionally.
- Stir in flour, salt, pepper and water.
- Bring to a boil.
- Add carrots with liquid.
- Simmer, uncovered, for 10 minutes.
- Add sugar.
- Serves 6.
