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Cut carrots into pieces or thin strips. Dissolve bouillon in 1/2 cup boiling water, add carrots and cook in a covered pan for 10 minutes. Melt butter in a skillet and add onions; cook covered for 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add 3/4 cup water and bring to a boil. Add carrots and chicken stock. Simmer, uncovered, for 10 minutes or until carrots are tender. Add pinch of sugar before serving.
Carrots Lyonnaise
1lb carrots
1 tablespoon all-purpose flour
1 chicken bouillon cube
1/2 teaspoon salt
1/2 cup boiling water
dash of pepper
4 tablespoons butter
3/4 cup water
3 med. onions, sliced
pinch of sugar
Cut carrots into pieces or thin strips. Dissolve bouillon in 1/2 cup boiling water, add carrots and cook in a covered pan for 10 minutes. Melt butter in a skillet and add onions; cook covered for 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add 3/4 cup water and bring to a boil. Add carrots and chicken stock. Simmer, uncovered, for 10 minutes or until carrots are tender. Add pinch of sugar before serving.


