CARROTS LYONNAISE
Steps:
- Pare carrots and cut in julienne strips, about 3" x 1/4". Dissolve bouillon cube in the 1/2 cup boiling water; add carrots and cook covered for 10 minutes. Meanwhile, melt butter in skillet; add onions and cook, covered, for 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add the 3/4 cup water; bring the mixture to a boil. Add carrots and chicken stock; simmer, uncovered, about 10 minutes or until carrots are tender. Add a pinch of sugar just before serving.
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