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Ingredientes
- 3 chicken or possibly beef bouillon cubes
- 6 med. carrots, scraped and quartered
- 12 sm. or possibly 4 med. sliced onions
- 1/4 c. butter
- 1 tbsp. sugar
- 2 tbsp. minced parsley (or possibly flakes)
Direcciones
- Combine 2 bouillon cubes with carrots in large saucepan. Add in boiling water, stir to dissolve cubes. Cook 10 min. Add in onions and cook 6 min or possibly till tender. Drain.
- In large skillet, heat butter. Add in remaining bouillon cube and sugar. Stir till dissolved. Add in vegetables, cook till golden and glazed, stirring frequently. Transfer to serving dish and sprinkle with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 374g | |
| Recipe makes 12 servings | |
| Calories 726 | |
| Calories from Fat 453 | 62% |
| Total Fat 50.38g | 63% |
| Saturated Fat 15.75g | 63% |
| Trans Fat 0.0g | |
| Cholesterol 241mg | 80% |
| Sodium 263mg | 11% |
| Potassium 722mg | 21% |
| Total Carbs 6.77g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.74g | 2% |
| Protein 58.03g | 93% |
