1 tablespoon olive oil
2 carrots, halved
2 onions, peeled and sliced
1 medium onion, chopped
4 green onions, sliced
1 (8 ounce) package canned whole kernel corn
2 tablespoons Dijon mustard
2 tablespoons salt
1 teaspoon fresh lemon juice
2 bay leaves
2 tablespoons butter
2 tablespoons chopped fresh parsley
Place olive oil in a large nonstick skillet over medium heat. Fry the carrots, onions and green onions for 5 minutes, or until tender.
Transfer carrots, onions, green onions and corn to a medium bowl. Mix together and add mustard and salt. Cover skillet and simmer over low heat until vegetables are tender.
Add butter, parsley and lemon juice. Mix together and transfer to a serving bowl.