Onions and Carrots

Preparation info
  • Serves


    Appears in

    By Robert Carrier

    Published 1965

    • About


    • ¾ pound small white onions
    • ¾ pound small carrots
    • 4 t


    Peel onions. Scrape carrots and slice them thickly. Place vegetables in a saucepan, cover with cold water and cook over a high heat until water boils. Remove from heat and drain. Replace vegetables in the saucepan; add butter and chicken stock, season to taste with salt and sugar, and simmer over a low heat until vegetables have absorbed all the liquid without burning, and have taken on a littl