1 pound carrots, sliced 1/4" thick
1 1/4 cups water, divided
1 teaspoon chicken bouillon
1 medium onion, sliced, separated into
rings
2 tablespoons butter
1 tablespoon flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
dash pepper
1. In a saucepan, combine carrots, 1/2 cup
water and bouillon. Bring to a boil. Reduce heat;
cover and cook for 5 minutes or until carrots are
crisp-tender. Drain, reserving cooking liquid. Set
carrots aside and keep warm.
2. In a large skillet, saute onions in butter for
10 minutes. Sprinkle with flour; stir until blended.
Stir in the salt, honey, sugar, pepper and
reserved cooking liquid until blended. Add
remaining water; bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes. Stir in
carrots; heat through.
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