Dehydrated Diced Carrots

Golden Carrots
4 cups Augason Farms Dehydrated Diced Carrots  
1 1/4 cups water, divided
1 teaspoon chicken bouillon granules
3 medium onions, sliced, separated into rings
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
1 teaspoon salt
1 teaspoon honey
1/4 teaspoon sugar
Dash of pepper

In a saucepan, combine carrots, 1/2 cup water and bouillon.  Bring to a boil.  Reduce heat; cover and cook for 5 minutes or until carrots are crisp-tender.  Drain carrots, reserving liquid.  Set carrots aside and keep warm.  In large skillet melt butter and sauté onions for 10 minutes.  Sprinkle with flour; stir until blended.  Stir in salt, honey, sugar, pepper and reserved cooking liquid until blended.  Add remaining water; bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in carrots; heat through. Makes 8 servings.

Carrots Au Gratin
4 tablespoons melted butter, divided
1/4 cup saltine cracker crumbs
2 tablespoons grated parmesan cheese
2 1/2 to 3 cups Augason Farms Dehydrated Diced Carrots
2 tablespoons Augason Farms Dehydrated Diced Red & Green Bell Peppers
1 tablespoon Augason Farms Dehydrated Chopped Onions
Salt and pepper to taste
    
In a small bowl, toss 2 tablespoons of melted butter with cracker crumbs, parmesan cheese, and the salt & pepper; set aside.  Cook carrots, pepper mix, and onion in salted boiling water just until tender.  Drain. Stir in remaining 2 tablespoons butter.  Top carrots au gratin with buttered crumbs and bake 20 minutes at 350˚F. Serves 4 to 6.
 

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