CARROTS

Ingredients:

• 1 lb. carrots (about 6)
• 1 chicken bouillon cube (dissolved in 1/2 c. water)
• 1/4 c. butter
• 3/4 c. water
• 3 medium onions (sliced)
• 1 Tbsp. flour
• 1/4 tsp. salt
• Pinch of pepper

Instructions:

1. Cut carrots in strips and cook in bouillon, covered, for about 10 minutes.
2. Add onions and cook for an additional 15 minutes, covered.
3. Mix the next 4 ingredients and bring to a boil.
4. Add carrots and stock, simmer uncovered for 10 minutes.
5. Add a pinch of sugar and serve.