Carrots With Onions
|Stock||1 Cup (16 tbs)|
|Butter||4 Tablespoon (Leveled)|
|Flour||3 Tablespoon (Leveled)|
Cut the carrots in thick round slices, and boil in stock for 10 minutes.
In a covered frying-pan simmer the sliced onions in butter, stirring occasionally with a wooden spoon.
After 15 minutes, stir in the flour, add the stock the carrots have been boiled in, and a dash of pepper.
Bring to the boil again, put in the carrots, and simmer till tender.
The time this takes varies according to the quality of the carrots.
When the carrots are done, the onion puree should be thick and creamy.
You may add a pinch of sugar just before serving.
This recipe retains all the nutritive value of carrots and onions, and is delicious into the bargain.
Calories 201 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 22.1 mg7.4%
Sodium 174.9 mg7.3%
Total Carbohydrates 27 g9.1%
Dietary Fiber 5.3 g21.2%
Sugars 10.2 g
Protein 4 g9%
Vitamin A 384% Vitamin C 25.2%
Calcium 6.9% Iron 5.2%
*Based on a 2000 Calorie diet