Carrots Lyonnaise Recipe
Carrots Lyonnaise Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This recipe from a junior high home economics class was brought home by my sister, Laurie. My family liked it so much that it became a part of our Christmas dinner tradition.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. Cook: 15 min.

Ingredients

  • 2 pounds fresh carrots, julienned
  • 1 medium onion, thinly sliced
  • 1/3 cup butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water

Directions

In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook for 5-8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; stir into sauce. Yield: 8 servings.
Originally published as Carrots Lyonnaise in Reminisce April/May 2010, p50

Nutritional Facts

3/4 cup: 129 calories, 8g fat (5g saturated fat), 20mg cholesterol, 416mg sodium, 14g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat.

  • 2 pounds fresh carrots, julienned
  • 1 medium onion, thinly sliced
  • 1/3 cup butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water
  1. In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook for 5-8 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; stir into sauce. Yield: 8 servings.
Originally published as Carrots Lyonnaise in Reminisce April/May 2010, p50

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