Carrots Lyonnaise

(Kelly Neilsen)

Kelly brought these to our annual Pumpkin Carving Party last year.  They were delicious!  I made them for the first time this week and they were a big hit with everyone here.  Wish they didn't have so much butter - I'm pretty sure the amount of butter counteracts any nutritional benefit from the carrots!  We'll save these for special occasions - they are yummy!!

 

1 lb. carrots
1 chicken bouillon cube
1/2 c. boiling water
4 tbsp. butter
1-2 med. onion, sliced

1 tbsp. flour
1/4 tsp. salt
Dash of pepper
3/4 c. water

 

Pare carrots and slice or cut in julienne strips about 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10-15 minutes. Don't overcook. Meanwhile, melt butter in skillet. Saute onions until done. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Bring to boil. Simmer 1 minute, stirring gently.