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Carrots Lyonnaise Recipe

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

Contributor:  
Contributor:  
Gail McFadden
Added: Monday, May 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb carrots (jullienned)
1 cube chicken boullion
1/2 c. boiling water
1/4 butter/margarine
3 medium onions sliced in rings
1 Tblsp. flour
1/4 tsp. salt
dash pepper
3/4 c. water

Directions:
Directions:
dissolve chicken boullion in boiling water
cover and cook carrots in boullion
melt butter and cook onions stirring occasionally (do not brown the onions)
Add flour, salt, pepper and 3/4 cup of water to onions and bring to a boil
Add carrots/boullion mixture and simmer uncovered until thickened and cooked

Personal Notes:
Personal Notes:
The onions and carrots can be overcooked very easily so I ensure they're only partially cooked before the final 'thickening' stage.

 

 

 

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