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Carrots Lyonnaise

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
  • Total Time
    Prep: 15 min. Cook: 15 min.
  • Makes
    8 servings

Ingredients

  • 2 pounds fresh carrots, cut into two inch pieces
  • 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
  • Minced fresh parsley

Directions

  • In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook until crisp-tender, 5-8 minutes.
  • 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: 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.

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