Carrots Lyonnaise

Recipe by Janet Musgrove
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pare carrots & cut into julienne strips.
  • Dissolve bouillon cube in 1/2 c boiling water.
  • Cook carrots covered in bouillon 10 minutes.
  • Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
  • Stir in flour, salt, pepper, and 3/4 c water.
  • Bring to a boil.
  • Add carrots with liquid.
  • Simmer, uncovered, 10 minutes.
  • Add pinch of sugar.
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