Summary
Yield | |
---|---|
Source | Theresa Anderson (1999) |
Prep time | 20 minutes |
Cooking time | 25 minutes |
Total time | 45 minutes |
Ingredients
1 lb
carrots 1
bouillon cube (chicken) 1 1⁄4 c
water (divided) 4 T
margarine 1
onion (medium, or 1 bunch green onions) 1 T
all-purpose flour 1⁄4 t
salt 1 ds
pepperInstructions
Pare carrots and cut in julienne strips. Dissolve bouillon cube in 1/2 cup boiling water. Add carrots and cook until tender. Meanwhile, melt margarine in skillet. Add onions and cook until soft. Remove onion. Stir in flour, salt and pepper. Add 3/4 cup water and stir until thickened. Put carrots and onions in a casserole dish and pour over sauce.