Try this Lyonnaise Carrots (Fresh) recipe, or contribute your own.

Still searching for what to cook ?

Name: Lyonnaise Carrots (Fresh)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 20 lb CARROTS FRESH; 4 oz SUGAR; GRANULATED 10 LB; 1 lb Onions; 2 oz Salt; 1 ts PEPPER BLACK 1 LB CN; 2 1/2 ga WATER; BOILING; 1 oz Salt; 1 lb BUTTER PRINT SURE

Find the most delicious recipes here

INGREDIENTS

20 lb CARROTS FRESH
4 oz SUGAR; GRANULATED 10 LB
1 lb Onions
2 oz Salt
1 ts PEPPER BLACK 1 LB CN
2 1/2 ga WATER; BOILING
1 oz Salt
1 lb BUTTER PRINT SURE

Servings

INSTRUCTIONS

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 400 F. OVEN 1. ADD CARROTS AND SUGAR TO SALTED WATER. 2. BRING TO BOIL; BOIL 15 MINUTES. 3. DRAIN; PLACE IN PAN. 4. SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER; ADD TO CARROTS. 5. ADD SALT AND PEPPER; MIX LIGHTLY. 6. BAKE 30 MINUTES. 7. GARNISH WITH PARSLEY BEFORE SERVING. NOTE: 1. IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB CARROTS CUT IN 2-INCH STRIPS. NOTE: 2. IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE USED. OMIT STEPS 1 AND 2. NOTE: 3. IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB FROZEN, SLICED CARROTS MAY BE USED. NOTE: 4. IN STEP 4, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A01100. NOTE: 5. IN STEP 4, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED ONIONS. NOTE: 6. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A02500. Recipe Number: Q01700 SERVING SIZE: 1/2 CUP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

Alert editor

Lyonnaise Carrots (Fresh)

20 lb CARROTS FRESH
4 oz SUGAR; GRANULATED 10 LB
1 lb Onions
2 oz Salt
1 ts PEPPER BLACK 1 LB CN
2 1/2 ga WATER; BOILING
1 oz Salt
1 lb BUTTER PRINT SURE

PAN:  18 BY 24-INCH ROASTING PAN                TEMPERATURE:  400 F. OVEN    1.  ADD CARROTS AND SUGAR TO SALTED WATER.    2.  BRING TO BOIL; BOIL 15 MINUTES.    3.  DRAIN; PLACE IN PAN.    4.  SAUTE ONIONS IN BUTTER OR MARGARINE UNTIL TENDER; ADD TO CARROTS.    5.  ADD SALT AND PEPPER; MIX LIGHTLY.    6.  BAKE 30 MINUTES.    7.  GARNISH WITH PARSLEY BEFORE SERVING.    NOTE:  1.  IN STEP 1, 24 LB 7 OZ FRESH CARROTS A.P. WILL YIELD 20 LB  CARROTS CUT IN 2-INCH STRIPS.    NOTE:  2.  IN STEP 1, 26-NO. 303 CN OR 4-NO. 10 CN CANNED CARROTS MAY BE  USED. OMIT STEPS 1 AND 2.    NOTE:  3.  IN STEP 1, 20 LB FRESH, SLICED, READY-TO-USE CARROTS OR 20 LB  FROZEN, SLICED CARROTS MAY BE USED.    NOTE:  4.  IN STEP 4, 2 OZ (2/3 CUP) DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE CARD A01100.    NOTE:  5.  IN STEP 4, 1 LB 2 OZ DRY ONIONS A.P. WILL YIELD 1 LB CHOPPED  ONIONS.    NOTE:  6.  OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD  A02500.    Recipe Number: Q01700    SERVING SIZE: 1/2 CUP    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (121g)
Recipe Makes: 100 Servings

Calories: 65
Calories from Fat: 4 (6%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 65.9mg		2 %
Potassium 391.8mg		10 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 11.2g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 65

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe