Garden-fresh carrots are combined with onions and a scattering of parsley or herbs to create a colorful and nutritious accompaniment to serve with roasts, fish or poultry.
| 3 bouillon cubses, chicken or beef
6 medium carrots, scraped and cut into quarters
12 small oinns, peeled OR 4 medium onions, sliced
1/4 cup butter or margarine
1 Tbs. sugar
2 Tbs. chopped parsley or fresh basil
| 1. In a large saucepan combine 2 of the bouillon cubes with the carrots. Add boiling water to cover; stir to dissolve the bouillon. Cover. Cook 10 minutes.
2. Add onions and cook 6 minutes longer or until vegetables are just tender. Drain.
3. In a large skillet, mellt butter. Add the remaining bouillon cube and sugar. Stir until cube is dissolved.
4. Add vegetables. Cook until golden brown and glazed, stirring frequently.
5. Transfer to serving dish. Sprinkle with chopped parsley or fresh basil.
|Good served with Roasts, fish or poultry, rice pilaf and a tossed green salad.|