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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

CARROTS LYONAISE Recipe

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This recipe for CARROTS LYONAISE is from OUR ROLLINS FAMILY HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 chicken bouillon cubes
2c. water,divided
8-10 carrots, slivered
4 T. margarine or butter
1 1/2 onions, sliced
Flour to thicken
1/4 tsp. salt and pepper
Parsley, chopped
2 tsp sugar
* I add some fresh slivered ginger root for additional flavor
Directions:
Directions:
Dissolve cubes into 1 c. water. Add carrots. Cook 10 minutes, covered. In another pan melt butter; add onions stirring constantly. Stir in flour, salt, and pepper. Now add second c. of water, bring to boil. Add carrots and parsley (ginger root if desired) to onion mixture. Simmer uncovered for 10 minutes, or until carrots are tender. Add sugar before serving.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
20-25 minutes
Personal Notes:
Personal Notes:
An interesting way to serve carrots. You may want to add more sugar (brown sugar will work too). *Ginger gives it that extra flavor. Try it with and without, then you be the judge.

 

 

 

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