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Ingredients
- 6 medium carrots
- 1 cube chicken bouillon
- 1/4 c. butter
- 3 medium onions
- 1 Tbsp. flour
- 3/4 c. water
Method
- Pare 6 carrots into julienne strips or thinly sliced crinkle slices.
- Boil 1/2 cup water and 1 teaspoon chicken bouillon or 1 cube.
- Add carrots; cover and cook for 2 to 3 minutes or until cooked to your liking.
- Transfer into casserole dish.