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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Have never had anyone not like this dish...I found it years ago in a news paper, and make it all the time. Ingredients:
1 lb carrot (about 6 medium) |
1/2 cup water |
1 chicken bouillon cube |
1/4 cup butter |
3 medium onions, sliced |
1 tablespoon flour |
1/2 teaspoon salt |
1 dash pepper |
1 pinch sugar |
1/4 teaspoon dried leaf thyme, to taste |
3/4 cup water |
Directions:
1. Peel carrots and cut into thin strips about 2 inches long.
2. Heat 1/2 cup water to boiling in medium saucepan and add bouillon cube.
3. Stir until cube is dissolved.
4. Add carrots and cook, covered,10 mins.
5. Do not drain.
6. Heat butter in skillet while carrots are cooking.
7. Add onions and cook, covered 5 mins.
8. ,shaking the pan so that onions do not stick.
9. Remove cover and stir in flour,salt, pepper,sugar and thyme.
10. Remove from heat, and add 3/4 cup water all at once.
11. Return to moderate heat and cook, stirring constantly, until boiling,thickened and smooth.
12. Add carrots and their cooking liquid, and simmer uncovered, until carrots are tender,about 5 minutes.
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