Saturday, December 27, 2008

Carrots Lyonnaise

6 medium carrots
1/2 cup boiling water
2 tbl butter
1/4 tsp salt
pinch of sugar
1 chicken bouillon cube
2 medium onions, sliced
1 tbl flour
dash of pepper
3/4 cup water

1. Pare carrots and cut in julienne strips. Dissolve bouillon cube in boiling water. Add carrots and cook for 7-10 minutes until tender crisp.

2. While carrots are cooking, melt butter in small fry pan and add sliced onions. Cook and stir until clear. Add flour, salt, pepper,sugar, and 3/4 cup water. Stir until thickened. Stir in carrots and chicken stock. Makes 6 servings.

No comments: