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Slightly dressier carrots. Use for sit-down dinner or buffet.
2 tbsp. margarine (butter browns too fast)
2 cups coarsely chopped onion
4 cups sliced fresh mushrooms
2 lbs. carrots, cut in thick slices
2 tsp. chicken bouillon powder
1 cup water
Serves 8
Melt margarine in frying pan.
Add onion.
Saute until soft.
Remove to bowl.
Add mushrooms to frying pan along with more margarine if needed.
Saute until soft.
Add to onions.
Put carrot, bouillon powder and water in large saucepan.
Bring to a simmer.
Simmer, covered, until tender-crisp.
Add onion and mushroom to mixture.
Simmer until tender.
2 tbsp. margarine (butter browns too fast)
2 cups coarsely chopped onion
4 cups sliced fresh mushrooms
2 lbs. carrots, cut in thick slices
2 tsp. chicken bouillon powder
1 cup water
Serves 8
Melt margarine in frying pan.
Add onion.
Saute until soft.
Remove to bowl.
Add mushrooms to frying pan along with more margarine if needed.
Saute until soft.
Add to onions.
Put carrot, bouillon powder and water in large saucepan.
Bring to a simmer.
Simmer, covered, until tender-crisp.
Add onion and mushroom to mixture.
Simmer until tender.
