Carrot Lyonnaise Recipe
Ingredients:
1 lb. carrots1 chicken bouillon cube
1/2 c. boiling water
4 tbsp. butter
3 med. onions, sliced (2 c.)
1 tbsp. flour
1/4 tsp. salt
Dash of pepper
3/4 c. water
Cooking Directions:
Pare carrots and cut in julienne strips about 3 x 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10 minutes.Meanwhile, melt butter in skillet. Add onions and cook covered 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Simmer uncovered for 10 minutes or until carrots are tender. Add a pinch of sugar just before serving.
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