"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Glazed Carrots and Onions Recipe

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This recipe for Glazed Carrots and Onions, by , is from A Taste of Our Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Olivier Thurman
Added: Monday, January 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2-pound bag of (finger-sized) midget carrots
2 chicken bouillon cubes
1 cup boiling water
6 Tablespoons butter or margarine
1 huge onion, chopped into big chunky pieces(as in 1 inch by 1 inch)
2 Tablespoons flour
1 1/2 cups water
1/4 teaspoon salt
1/2 teaspoon sugar
pinch of black pepper

Directions:
Directions:
In a saucepan, place bouillon cubes in 1 cup water; heat to dissolve and add carrots. Bring to a boil, reduce heat and simmer, covered, for about 10 minutes (until almost done.) In a skillet, melt butter on low heat and add chopped onion. Saute until onions are soft and just beginning to brown. Sprinkle flour over the onions and stir for at least one minute. Slowly add the water. Season with salt, pepper, and sugar. Cook until the mixture boils and thickens. Then add the carrots and simmer until heated through (and done.)

Personal Notes:
Personal Notes:
I found this recipe in the Morning Advocate. I don't like carrots, but this is good--probably because it's sweet and doesn't have what I think of as a "carrot taste." The onion sauce would probably make most anything edible.

 

 

 

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