Carrots Lyonnaise Recipe
Ingredients:
1 lb. (6 med.) carrots1 chicken bouillon cube, dissolved in 1/2 c. boiling water
1/4 c. butter
3 med. onions, sliced
1 tbsp. all-purpose flour
Salt to taste
Pepper to taste
3/4 c. water
Cooking Directions:
Pare carrots and cut in julienne strips. Cook in bouillon, covered, 10 minutes. Melt butter; add onion and cook covered 15 minutes, stirring occasionally. Stir in next 4 ingredients; bring to boil. Add carrots and stock, simmer uncovered, 10 minutes. Add pinch of sugar. Serves 6.Other Recipes you might like:
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