Carrots lyonnaise

1 Servings

Quantity Ingredient
2 cups Carrots, peeled and cut into julienne strips
4 cups Chicken stock
¼ cup Butter
1 cup Chopped onions
¼ teaspoon Salt
¼ teaspoon White pepper
6 ounces Shredded cheddar cheese
2 Lightly beaten eggs
½ cup Milk

Preheat oven to 350 degrees. Cook carrots in chicken stock for ten minutes and then drain. In medium saucepan melt butter. Add onions and saute five minutes over medium heat. Sprinkle salt and pepper over the onions and then reduce heat. Add cheese, eggs and milk and cook until cheese melts. Fold in carrots and pour into a greased 1½ quart casserole dish. Bake 45 min.

Posted to FOODWINE Digest 7 November 96 Date: Thu, 7 Nov 1996 14:04:14 -0600 From: Kim Christopher <kchris@...>

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