Ingredients

The following ingredients have 4 Servings
  • 2 pounds baby carrots or regular carrots, sliced
  • 1 onion, medium, sliced
  • 1/3 cup butter
  • 2 tblsp flour
  • 2 tsp chicken bouillon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp sugar
  • 1 cup broth, chicken or vegetable
  • 1 peppers, green or red, sliced ((optional))

Instruction

  • In a large pot bring water to a boil. Add carrots, cover and cook for about 10 minutes or until crisp-tender. Drain. Set aside.
  • In a large skillet sauté onion in butter until tender.  
  • Add flour and stir until incorporated.  Stir constantly for a couple of minutes.  Onion mixture will start to look dry.  Add bouillon and stir.  Add sugar and stir and then salt and pepper.  Continue to stir mixture.   
  • Using a whisk, gradually add broth. Bring to a boil. Stir constantly. Cook for a few minutes or until thickened. 
  • Add carrots and peppers, if using. Combine until thoroughly incorporated. Taste to see if salt is needed. Serve immediately.