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Carrots: Carrots Lyonnaise




Source of Recipe


The KitchenAid Cookbook


List of Ingredients




1 pound carrots -- peeled
3 medium onions -- halved
1 cup chicken broth
4 tablespoons butter or margarine
1/8 teaspoon sugar
1 cup all-purpose flour
1/4 teaspoon salt
dash pepper
dash nutmeg


Recipe



Assemble and attach rotor slicer/shredder using thick slicer cone (no 3). Turn to speed 4 and slece carrots and onions, keeping each separate.

Place carrots and chicken broth in saucepan. Bring to a boil over medium heat; reduce heat and simmer 10 minutes.

Melt butter in a large skillet over medium heat. Add onions and sugar and saute 5 minutes, stirring occasionally. Add flour to onions and cook 2 minutes.

Add carrots and broth, salt, pepper, and nutmeg. Bring to a boil; reduce heat and simmer 10 to 15 minutes or until thickened. Serve immediately.

Yield: 4 to 6 servings.

Carrots will stay fresher longer if tops are removed before storing in vegetable crisper.