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Carrots Lyonnaise Recipe

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This recipe for Carrots Lyonnaise, by , is from The 2007 Flemming Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Thomas & Mary Flemming
Added: Friday, June 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
l lb. carrots (6 medium)
1 chicken bouillon cube
1/2 C. boiling water
1/4 C. butter or margarine
3 medium onions sliced
1 tbsp. all-purpose flour
1/4 tsp. salt
dash pepper
3/4 C. water
sugar

Directions:
Directions:
Peel carrots and cut in julienne strips. Dissolve bouillon cube in the 1/2 C. boiling water. Cook carrots in bouillon, covered 10 minutes. In saucepan, melt butter; add onions and cook, covered 15 minutes, stirring occasionally. Stir in flour, salt, pepper and the 3/4 C. water; bring to boiling. Add carrots and bouillon; simmer, uncovered. 10 minutes. Add pinch of sugar.

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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