Carrotslyonnaise 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 AND ONIONS AU GRATIN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place carrots and onions in a pot with enough lightly salted water to cover, and bring to a boil. Cook 5 minutes, or until tender but firm. Drain, and spread 1/2 the carrots and onions in a baking dish. Cover with 3/4 cup cheese, layer with remaining carrots and onions, and top with remaining cheese.
• In a saucepan, melt 3 tablespoons butter and mix in flour until smooth. Gradually stir in milk until thickened, and season with salt and pepper. Pour over the carrots, onions, and cheese in the baking dish.
• Melt 1 tablespoon butter in a small pot, and mix in bread crumbs. Sprinkle evenly in the baking dish.
• Bake 20 minutes in the preheated oven, or until bubbly and lightly browned.

ROASTED CARROTS AND ONIONS WITH DILL

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Combine carrots and onion slices in a large bowl. Whisk olive oil, dill, salt, and pepper together in a separate bowl until evenly combined.
• Pour seasoned oil over the carrots and onions. Stir until evenly coated. Spread the mixture out evenly on the prepared baking sheet.
• Roast vegetables until soft, stirring halfway through, about for 30 minutes.

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 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 AND ONIONS

Steps:

• Cut onion slices in half. Place onion and carrots in a steamer basket. Sprinkle with rosemary and thyme. Place in a saucepan over 1 in. of water; bring to a boil. , Cover and steam for 8-10 minutes or until crisp-tender. Remove to a serving bowl. Toss with the parsley, butter, salt and pepper.