Ingredients
2 pounds fresh carrots, cut into 2-inch pieces 1 medium onion, thinly sliced1/3 cup butter2 tablespoons all-purpose flour2 teaspoons chicken bouillon granules1/4 teaspoon salt1/8 teaspoon pepper1 cup waterMinced fresh parsley
Preparation
In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook until crisp-tender, 5-8 minutes.
Meanwhile, in a large cast-iron or other heavy skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir until thickened, 2 minutes. Drain carrots; stir into sauce. Sprinkle with parsley.
