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CARROTS LYONNAISE 1 lb. (6 medium) carrots 1 chicken bouillon cube 1/2 c. boiling water 4 Tbsp. butter or margarine 3 medium onions, sliced (about 2 c.) 1 Tbsp. flour 1/4 tsp. salt dash of pepper 3/4 c. water Pare carrots and cut in julienne strips, about 3 x 1/4-inch. 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, for 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add 3/4 cup water; bring to boiling. Add carrots and chicken stock. Simmer, uncovered, about 10 minutes or until carrots are tender. Add a pinch of sugar just before serving. Makes about 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |