Friday, January 2, 2009

Carrots Lyonnaise

My favorite carrot recipe
1 lb carrots, peeled and cut into julienne strips
1 chicken bouillon cubes
1/4 cup butter
1 medium onion, sliced
1 Tbs flour
1/4 tsp salt
1/8 tsp pepper
Cook carrots, covered, for 10 minutes in chicken bullion cube dissolved in 1/2 cup boiling water. In saucepan, melt butter and add onion. Cook, covered for 15 minutes, stirring occasionally.
To butter mixture, add flour, salt, pepper, and 3/4 cup water. Add carrots and stock and simmer for 10 minutes.

No comments: