Carrots Lyonnaise

Name: Carrots Lyonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings.
Cuisine: Europe, French
Ingredients: 1 medium onion, thinly sliced; 2 pounds fresh carrots, cut into 2-inch pieces; 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

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

1 medium onion, thinly sliced
2 pounds fresh carrots, cut into 2-inch pieces
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

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