Carrots Lyonnaise
Ingredients
- 1 lb. (6 med) carrots, julienned
- 1 chicken bouillon cube dissolved in 1/2 cup boiling water
- 1/4 cup butter
- 3 med onions, sliced
- 1 Tbsp flour
- 1/4 tsp salt
- dash pepper
- 3/4 cup water
Instructions
Serves 6. Cook carrots in bouillon, covered, 10 minutes. Melt butter; add onions and cook 15 minutes, stirring occaisionally. Stir in next 4 ingredients; bring to boiling. Add carrots and stock; simmer, uncovered, 10 minutes. Add pinch of sugar.