6 medium carrots, cut in large matchsticks or coins
Salted water
1/4 cup butter or margarine
2 medium onions, thinly sliced
2 Tbsp all purpose flour
1 cup water
2 tsp chicken bouillon powder
1/2 tsp sugar
Cook carrots in salted water until tender. Drain.
Meanwhile, melt butter in frying pan. Add onion. Sauté until onion is soft and clear.
Mix in flour. Stir in water, bouillon powder and sugar until it boils and thickens. Add carrots.
This may be kept hot or reheated in oven. Serves 4.
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