Glazed Carrots and Onions
Description
Good served with Roasts, fish or poultry, rice pilaf and a tossed green salad.
Ingredients
3 bouillon cubses, chicken or beef
6 medium carrots, scraped and cut into quarters
12 small oinns, peeled OR 4 medium onions, sliced
1/4 cup butter or margarine
1 Tbs. sugar
2 Tbs. chopped parsley or fresh basil
6 medium carrots, scraped and cut into quarters
12 small oinns, peeled OR 4 medium onions, sliced
1/4 cup butter or margarine
1 Tbs. sugar
2 Tbs. chopped parsley or fresh basil
Methods/steps
1
In a large saucepan combine 2 of the bouillon cubes with the carrots
Add boiling water to cover; stir to dissolve the bouillon
Cover
Cook 10 minutes
2
Add onions and cook 6 minutes longer or until vegetables are just tender
Drain
3
In a large skillet, mellt butter
Add the remaining bouillon cube and sugar
Stir until cube is dissolved
4
Add vegetables
Cook until golden brown and glazed, stirring frequently
5
Transfer to serving dish
Sprinkle with chopped parsley or fresh basil
In a large saucepan combine 2 of the bouillon cubes with the carrots
Add boiling water to cover; stir to dissolve the bouillon
Cover
Cook 10 minutes
2
Add onions and cook 6 minutes longer or until vegetables are just tender
Drain
3
In a large skillet, mellt butter
Add the remaining bouillon cube and sugar
Stir until cube is dissolved
4
Add vegetables
Cook until golden brown and glazed, stirring frequently
5
Transfer to serving dish
Sprinkle with chopped parsley or fresh basil
Additional Tips
Good served with Roasts, fish or poultry, rice pilaf and a tossed green salad.
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