Carrots Lyonnaise Recipe
Ingredients
| Carrots | 6 Medium | |
| Chicken bouillon cube | 1 | |
| Butter | 4 Tablespoon | |
| Onions | 3 Medium, sliced | |
| Flour | 1 Tablespoon | |
| Salt | 1⁄4 Teaspoon | |
| Pepper | 1 Dash | |
| Sugar | To Taste |
Nutrition Facts
Serving size
Calories 135 Calories from Fat 73
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 5.2 g26%
Trans Fat 0 g
Cholesterol 21.5 mg7.2%
Sodium 282.2 mg11.8%
Total Carbohydrates 14 g4.8%
Dietary Fiber 2.9 g11.8%
Sugars 6 g
Protein 2 g3.3%
Vitamin A 208.8% Vitamin C 14.4%
Calcium 3.9% Iron 2.5%
*Based on a 2000 Calorie diet
Directions
1)Cut carrots into 3 by 1/4-inch strips.
MAKING
2)In a pan, dissolve bouillon cube in 1/2 cup boiling water.
3)Fold in carrots and cover it and cook for 10 minutes.
4)In a skillet, heat butter and sauté onions. Cover it and cook until tender for 15 minutes. Stir frequently.
5)Now, add flour, salt and pepper and mix. Then, slowly add 3/4 cup water.
6)Bring to a boil and add carrots and chicken stock. Let it simmer for about 10 minutes or until tender.
SERVING
7)Before serving add a pinch of sugar.
Chef
