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| CARROT LYONNAISE | |
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1 lb. carrots 1 chicken bouillon cube 1/2 c. boiling water 4 tbsp. butter 3 med. onions, sliced (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 thick. 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 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Simmer uncovered for 10 minutes or until carrots are tender. Add a pinch of sugar just before serving. | |
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recipe reviews #52850
Ereic Bucklein (Arizona) says:
This is a perfect carrots lyonnaise recipe. Traditional prep with butter sauce. I would suggest only to add a dash of brandy or sherry after the addition of the carrots/stock mixture. The alcohol cooks off and leaves a wonderful aroma of sweet earthy gardens. To my palate - pure wonderful French flavor.
#146679
Sharon Button (Arizona) says:
This dish is ALWAYS present on our Holiday table. Yummmmy.
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