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1 chicken bouillon cube
1 cup boiling water
2 onions sliced
1/4 cup butter or margarine
1 tablespoon flour
1/4 teaspoon salt
6 carrots, pared and cut into julienne strips
1 to 2 tablespoons sugar (optional)
Dissolve bouillon cube in boiling water, set aside. In large skillet, saute onions in butter, stirring to separate rings and prevent browning. Stir flour and salt into slightly cooled bouillon; add to onions and cook until thickened. Combine carrots and onion sauce in slow cooker, stirring to coat carrots. Cover and cook on High setting for 1 hour, then turn to Low setting for 2 to 6 hours. Before serving, add sugar to taste. 6 to 8 servings.
I'm not a professional chef and I don't have the razor edged knives, so I did the carrots in my method of jullienne.
The carrots were 'different'. I wouldn't classify them as either 'good' or 'yucky', just 'different'.
The others on the Taste Panel rated them 'o.k.'.
I'm not sure if I would make them again.
Some general comments about this recipe:
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