Carrots Lyonnaise

1. 1

   In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook for 5-8 minutes or until crisp-tender.

2. 2

   Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, bouillon, salt and pepper until blended; gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots; stir into sauce.

* Per serving · 4 servings · Values may vary.

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