Ingredients
Scale
- 1 pound carrots, peeled and cut into large coins (or baby carrots)
- 1 medium sweet onion, cut into a large dice
- 1 teaspoon sugar
- 1 teaspoon beef bouillon*
- 1/2– 1 cup water (or you can use beef broth and omit the bouillon)
- salt to taste
- 4 Tablespoons butter, melted
- 1 Tablespoon flour*
Instructions
- Combine. In a medium saucepan, place carrots, onion, sugar, bouillon, pinch salt, and 1/2 cup water.
- Cover & Boil. Cover the pan and bring mixture to a boil over medium-high heat. Cook until carrots are softened, about 8-12 minutes. If water cooks out too quickly and your pan dries out, add additional water. It’s okay if things get a little browned.
- Combine Roux. In a small bowl, stir together melted butter and flour till smooth.
- Thicken Sauce. Pour flour mixture into the carrot mixture and stir until well incorporated, thickened, and smooth. (You should have plenty of sauce)
Notes
*For a gluten-free version, use a certified gluten-free beef bouillon (like Mom’s Place, Herb-Ox, or Orrington Farms). Then, use gluten-free measure-for-measure flour, like King Arthur Measure For Measure Gluten-Free Flour Blend or Bob’s Red Mill 1:1 Gluten-Free Flour
- Category: Side Dish
- Method: Stovetop
- Cuisine: American