Carrots Lyonnaise Recipes

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:

• 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.

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:

• Pare carrots & cut into julienne strips.
• Dissolve bouillon cube in 1/2 c boiling water.
• Cook carrots covered in bouillon 10 minutes.
• Melt 1/4 c butter in large skillet; add 3 medium onions, sliced, and cook covered 15 minutes, stirring occationally.
• Stir in flour, salt, pepper, and 3/4 c water.
• Bring to a boil.
• Add carrots with liquid.
• Simmer, uncovered, 10 minutes.
• Add pinch of sugar.

CARROTS LYONNAISE

Steps:

• Pare carrots and cut in julienne strips, about 3" x 1/4". Dissolve bouillon cube in the 1/2 cup boiling water; add carrots and cook covered for 10 minutes. Meanwhile, melt butter in skillet; add onions and cook, covered, for 15 minutes, stirring occasionally. Stir in flour, salt and pepper. Add the 3/4 cup water; bring the mixture to a boil. Add carrots and chicken stock; simmer, uncovered, about 10 minutes or until carrots are tender. Add a pinch of sugar just before serving.