Carrots Lyonnaise
TOTAL TIME: Takes: 30 min.
YIELD: 8 servings.
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. — Elizabeth Plants, Kirkwood, Missouri
Ingredients
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1 medium onion, thinly sliced
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2 pounds fresh carrots, cut into 2-inch pieces
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1/3 cup butter
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2 tablespoons all-purpose flour
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2 teaspoons chicken bouillon granules
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1/4 teaspoon salt
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1/8 teaspoon pepper
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1 cup water
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Minced fresh parsley
Directions
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1.
In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook until crisp-tender, 5-8 minutes.
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2.
Meanwhile, in a large cast-iron or other heavy 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 until thickened, 2 minutes. Drain carrots; stir into sauce. Sprinkle with parsley.
Nutrition Facts
3/4 cup: 128 calories, 8g fat (5g saturated fat), 20mg cholesterol, 423mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 2g protein.
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