Carrots Lyonnaise


Source: Theresa Anderson (1999)
Prep time: 20 minutesCooking time: 25 minutesTotal time: 45 minutes

Ingredients

1 lb
carrots
1
bouillon cube (chicken)
1 1⁄4 c
water (divided)
4 T
margarine
1
onion (medium, or 1 bunch green onions)
1 T
all-purpose flour
1⁄4 t
salt
1 ds
pepper

Instructions

Pare carrots and cut in julienne strips. Dissolve bouillon cube in 1/2 cup boiling water. Add carrots and cook until tender. Meanwhile, melt margarine in skillet. Add onions and cook until soft. Remove onion. Stir in flour, salt and pepper. Add 3/4 cup water and stir until thickened. Put carrots and onions in a casserole dish and pour over sauce.