inutes, stirring occasionally.
Cut carrots, after paring, into 3 x
Cook together carrots, bouillon and water.
Simmer sliced onions in butter.
Add flour to thicken and water (drained from carrots).
Add to carrots and cook together 10 to 15 minutes.
Pare carrots and slice in julienne strips or bias circles. Cook carrots in bouillon, covered, for 10 minutes.
Melt butter. Add onions and cook, covered, 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boiling.
Add carrots and stock and simmer, uncovered, to blend flavors.
Add pinch of sugar and a shake or two of dried or fresh dill weed.
Pare carrots and cut in strips. Dissolve bouillon cube in 1/3 cup water. Add carrots and cook uncovered 10 minutes.
Melt butter in skillet.
Add onions.
Cook covered 15 minutes, stirring occasionally.
Stir in flour, salt, pepper and add 3/4 cup water. Bring to a boil.
Add carrots and chicken stock.
Simmer uncovered 10 minutes or until tender.
Add pinch of sugar.
Pare carrots & cut into julienne strips.
Dissolve bouillon cube in 1/2 c boiling water.
Cook carrots covered in bouillon 10 minutes.
Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
Stir in flour, salt, pepper, and 3/4 c water.
Bring to a boil.
Add carrots with liquid.
Simmer, uncovered, 10 minutes.
Add pinch of sugar.
Cook carrots in bouillon, covered, for 10 minutes.
In saucepan, melt oleo.
Add onion and cook, covered, slowly for 15 minutes, stirring occasionally.
Mix in flour, salt, pepper and water and bring to a boil.
Add carrots and stock; simmer, uncovered, 10 minutes.
Add pinch of sugar.
Serves 6.
Pare 6 medium carrots and cut julienne strips.
Dissolve chicken bouillon cubes in boiling water.
Cook carrots, covered, in bouillon 10 to 15 minutes.
Melt butter.
Add onions and cook, covered, 10 to 15 minutes, stirring occasionally.
Stir in flour, salt, pepper and 3/4 cup water.
Bring to boil.
Add carrots with liquid.
Simmer, uncovered, 10 minutes.
Add pinch of sugar. Serves 6.
Cut up carrots and cook in the bouillon cube and water until almost tender.
Melt butter.
Add onions and cook, covered, for 15 minutes, stirring occasionally.
Stir in flour, salt, pepper and water.
Bring to a boil.
Add carrots and stock.
Simmer 10 minutes.
Serves 6.
Pare and cut carrots into julienne strips. Cook in bouillon, covered, for 10 minutes. Melt butter. Add onions and cook, covered, for 15 minutes. Stir occasionally. Stir in next 4 ingredients. Bring to boil. Add carrots and stock. Simmer uncovered for 10 minutes. Add pinch of sugar. Serve.
Scrape carrots and cut in julienne strips.
Dissolve bouillon cube in 1/2 cup of boiling water.
Add carrots and cook, covered, for 10 minutes.
Meanwhile, melt butter in skillet; add onion and cook about 10 to 15 minutes, stirring occasionally.
Stir in flour, salt and pepper.
Add 3/4 cup water and bring to boil.
Add carrots and chicken bouillon.
Simmer, uncovered, about 10 minutes.
Add pinch of sugar just before serving.
Pare carrots and cut into thin strips.
Dissolve bouillon cube in 1/2 cup boiling water.
Cook carrots in bouillon covered for 10 minutes.
In another saucepan, melt butter; add onions and cook, covered, 15 minutes.
Stir occasionally.
Stir in next 3 ingredients; bring to a boil.
Add carrot mixture.
Simmer, uncovered, 10 minutes.
Add pinch of sugar.
Pare carrots and cut in julienne strips.
Cook in bouillon, covered 10 minutes.
Melt butter; add onions and cook, covered 15 minutes, stirring occasionally.
Stir in next 4 ingredients; bring to boiling.
Add carrots and stock; simmer uncovered 10 minutes. Add pinch of sugar.
Serves 6.
Melt butter or margarine in large saucepan.
Add carrots and onions.
Cover and simmer on low or medium-low heat for 15 to 20 minutes until carrots and onions are tender, but not mushy.
Add chicken stock mix, sugar and flour.
Cook 2 to 3 minutes until thickened, stirring occasionally.
Serves 4 to 6.
Cook carrots in water and salt until tender.
Meanwhile, combine brown sugar, corn syrup, margarine, orange peel and cornstarch.
Cook until clear, thickened and bubbly.
Drain carrots.
Pour glaze over carrots and toss to coat.
Clean the carrots and cut into thin strips.
Cook until tender in salted water, about 10 minutes.
Mix together grated onion, horseradish, mayonnaise, salt, pepper and water.
Pour over carrots.
Sprinkle with bread crumbs.
Bake about 15 minutes at 375\u00b0.
1. Heat oven to 450\u00b0F.
2. Cut carrots and parsnips into 3-in. sticks. Divide vegetables between 2 rimmed baking sheets.
3. Toss each pan of vegetables with 1 Tbsp oil, 3/4 tsp ground cumin, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly in pan.
4. Roast, tossing once, until vegetables are tender and browned, about 30 minutes.
Get Ahead Refrigerate the roasted vegetables for up to 2 days. Reheat in a 375\u00b0F oven until heated through, 25 to 30 minutes.
Cook carrots in broth 10 minutes.
Melt 1/4 cup butter.
Add onions and saute 5 to 10 minutes.
Stir in flour, salt, pepper and water.
Bring to boiling.
Add carrots and stock.
Simmer, uncovered, for 10 minutes.
Serves 8.
Boil or steam carrots, reserving carrot water.
I
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
et aside.
Julienne the carrots into thin slices. See a