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:

• 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:

• 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.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

MAPLE GLAZED CARROTS

Steps:

• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer carrots to a serving bowl.
• Melt butter in a saucepan over medium-low heat. Stir maple syrup into melted butter and cook until warmed, 1 to 2 more minutes. Pour butter-maple syrup over carrots and toss to coat; season with salt and pepper.

POTATOES LYONNAISE

Steps:

• In a large saucepan or Dutch oven, combine potatoes, salt and enough cold water to cover by 1 in. Bring to a boil; reduce heat and simmer until potatoes are slightly cooked but still al dente, 3-4 minutes. Drain. , Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat. Add onion; cook, stirring frequently, until golden brown, 10-12 minutes. Remove onion; set aside. In same skillet, melt remaining 3 tablespoons butter. Add potatoes; cook, stirring occasionally, until potatoes are golden brown, 8-10 minutes. Add onions, rosemary and pepper; toss to combine. Cook until heated through.