Carrots Lyonnaise Recipes

Steps:

• Pare carrots & cut into julienne strips.
• Dissolve bouillon cube in 1/2 c boiling water.
• Cook carrots covered in bouillon 10 minutes.
• Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
• Stir in flour, salt, pepper, and 3/4 c water.
• Bring to a boil.
• Add carrots with liquid.
• Simmer, uncovered, 10 minutes.
• Add pinch of sugar.

Steps:

• 1. Melt 3 tablespoons of the butter in a skillet. Sauté onion until tender and golden. Remove from skillet with slotted spoon to a bowl. Keep onion warm.
• 2. Add remaining tablespoon butter or margarine to same skillet. Toss carrots in skillet over medium heat to coat well with butter. Cover, and lower heat. Cook 15 minutes or until carrots are tender. Uncover, and continue cooking until liquid evaporates.
• 3. Season carrots with salt, lemon pepper and parsley.
• 4. Lightly toss onion and carrots together; turn into a heated serving dish.

Steps:

• Melt 3 Tbsp of the butter and saute the onions and remove from skillet. Add remaining butter and toss in carrots to coat with the butter. Cook 15 mins. Season with salt, pepper and parsley. Toss the onions and carrots together. Serve warm.