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8 medium size carrots
1 T butter or margarine
1 T hot water
1/2 T sugar
1/2 t salt
1 c shelled green peas (1/2 frozen package)
1 T flour
1/2 c chicken bouillon (made from bouillon cube and boiling water)
dash of black pepper
1 t chopped parsley Wash and scrape the carrots. Cut into julienne strips about 2 inches long. Place in shallow saucepan
or skillet with the butter, hot water, sugar, and salt. Cover tightly and cook 10 to 15 minutes, until carrots are almost tender. Add the peas and continue cooking until both vegetables are tender, about 5 minutes more.
Measure the flour into a small saucepan, gradually stir in the chicken bouillon or broth. Cook briskly, stirring constantly until thickened. Add black pepper and chopped parsley. Spoon over the cooked vegetables when
served. Serves 4. |
