Braised Carrots - cooking recipe

Ingredients

3 c. sliced fresh carrots
1/2 c. chicken bouillon
1/2 c. onion rings
2 Tbsp. butter or margarine
1 Tbsp. flour
1/2 tsp. salt
pinch of black pepper
2 Tbsp. parsley

Preparation

Place the carrots in a saucepan with the salt and 1 inch of boiling water.
Cook, covered, until almost tender, about 6 minutes.
Drain if there is any water remaining, then set aside. In a small skillet, saute the onion rings in butter until limp. Stir the flour into the carrots, then add to this the onion rings. Cook until the carrots begin to brown, then add bouillon, salt and pepper.
Cook slowly until carrots are tender, not more than 10 minutes.
Add chopped parsley.
Serves 4 to 5.