Carrots Lyonnaise Recipes

CARROTS LYONNAISE

Steps:

• In a large pot bring water to a boil. Add carrots, cover and cook for about 10 minutes or until crisp-tender. Drain. Set aside.
• In a large skillet sauté onion in butter until tender.
• Add flour and stir until incorporated. Stir constantly for a couple of minutes. Onion mixture will start to look dry. Add bouillon and stir. Add sugar and stir and then salt and pepper. Continue to stir mixture.
• Using a whisk, gradually add broth. Bring to a boil. Stir constantly. Cook for a few minutes or until thickened.
• Add carrots and peppers, if using. Combine until thoroughly incorporated. Taste to see if salt is needed. Serve immediately.

CARROTS LYONNAISE

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook until crisp-tender, 5-8 minutes., Meanwhile, in a large cast-iron or other heavy 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 until thickened, 2 minutes. Drain carrots; stir into sauce. Sprinkle with parsley.

CARROTS LYONNAISE

Steps:

• In a Dutch oven, bring 1 in. of water to a boil. Add carrots; cover and cook until crisp-tender, 5-8 minutes., Meanwhile, in a large cast-iron or other heavy 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 until thickened, 2 minutes. Drain carrots; stir into sauce. Sprinkle with parsley.

CARROTS LYONNAISE RECIPE

Steps:

• Melt 3 Tbsp of the butter and saute the onions and remove from skillet. Add remaining butter and toss in carrots to coat with the butter. Cook 15 mins. Season with salt, pepper and parsley. Toss the onions and carrots together. Serve warm.

CARROTS LYONNAISE

Steps:

• 1. Melt 3 tablespoons of the butter in a skillet. Sauté onion until tender and golden. Remove from skillet with slotted spoon to a bowl. Keep onion warm.
• 2. Add remaining tablespoon butter or margarine to same skillet. Toss carrots in skillet over medium heat to coat well with butter. Cover, and lower heat. Cook 15 minutes or until carrots are tender. Uncover, and continue cooking until liquid evaporates.
• 3. Season carrots with salt, lemon pepper and parsley.
• 4. Lightly toss onion and carrots together; turn into a heated serving dish.