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Carrots Lyonnaise Recipe

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3.9 from 47 reviews

  • Author: Emma
  • Total Time: 30 minutes
  • Yield: 8 servings

Description

Carrots Lyonnaise is a classic French-inspired side dish featuring tender carrots cooked to crisp-tender perfection and tossed in a rich, buttery onion sauce thickened with flour and flavored with chicken bouillon. Garnished with fresh parsley, this elegant yet simple recipe makes a flavorful accompaniment to a variety of main courses.

Ingredients

Vegetables

  • 1 medium onion, thinly sliced
  • 2 pounds fresh carrots, cut into 2-inch pieces
  • Minced fresh parsley, for garnish

Sauce

  • 1/3 cup butter
  • 2 tablespoons all-purpose flour
  • 2 teaspoons chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water

Instructions

  1. Prepare and cook carrots: In a Dutch oven, bring 1 inch of water to a boil. Add the 2-inch carrot pieces, cover, and cook until crisp-tender, about 5-8 minutes. Drain and set aside.
  2. Sauté onions: Meanwhile, heat a large cast-iron or heavy skillet over medium heat and melt the butter. Add the thinly sliced onions and sauté until tender and translucent, about 5-7 minutes, stirring occasionally to prevent burning.
  3. Make the sauce: Stir the all-purpose flour, chicken bouillon granules, salt, and pepper into the cooked onions and butter until well blended. Gradually add 1 cup of water, stirring constantly to avoid lumps.
  4. Thicken sauce: Bring the mixture to a boil and cook while stirring continuously until the sauce thickens, about 2 minutes.
  5. Combine carrots and sauce: Add the drained carrots into the thickened sauce and gently stir until carrots are well coated and heated through.
  6. Garnish and serve: Transfer the Carrots Lyonnaise to a serving dish, sprinkle with minced fresh parsley for a burst of color and freshness, and serve warm.

Notes

  • Use fresh, firm carrots for best texture and flavor.
  • If you prefer a vegetarian version, substitute chicken bouillon granules with vegetable bouillon.
  • Be careful not to overcook the carrots; they should be tender but retain a slight crispness.
  • The dish can be prepared ahead and gently reheated on the stovetop before serving.
  • For a richer flavor, you can add a splash of white wine to the sauce while cooking the onions.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: French

Find it online: https://cookinginspirations.com/carrots-lyonnaise-recipe/