Carrots Lyonnaise
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
8 -10 servings
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Calories
134 kcal
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Course
Main Course
Carrots Lyonnaise
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Sauteed carrots and onions smothered in a delicious sauce come together as carrots lyonnaise, a delicious veggie side dish perfect for a Thanksgiving feast.
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Ingredients
- 2 pounds carrot baby or regular, sliced
- 1 medium onion sliced
- ⅓ cup butter
- 2 tablespoon flour
- 2 teaspoons chicken bouillon
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon sugar
- 1 cup chicken broth or vegetable broth
- 1 bell pepper optional, green or red, sliced
Instructions
- 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.
Notes
- Slice the carrots (and onions and peppers) such that they’re roughly the same size. This will ensure that they’re all perfectly cooked.
- Make sure you don’t overcrowd the pan with too many carrots. Doing this will cause them to soften and lose their crunch. Work in batches.
- Instead of slicing the carrots, cut them into sticks to bring a bit of variation to the dish.
- The quality of cookware you use also matters, especially when it comes to making stir-fries like these. Choose a heavy bottomed stainless steel or cast iron pan to ensure that the heat distributes evenly throughout the pan.
- Size matters: Slice the carrots (and onions and peppers) such that they’re roughly the same size. This will ensure that they’re all perfectly cooked.
- Don’t overcrowd: Make sure you don’t overcrowd the pan with too many carrots. Doing this will cause them to soften and lose their crunch. Work in batches.
- Experiment: Instead of slicing the carrots, cut them into sticks to bring a bit of variation to the dish.
- Quality matters: The quality of cookware you use also matters, especially when it comes to making stir-fries like these. Choose a heavy bottomed stainless steel or cast iron pan to ensure that the heat distributes evenly throughout the pan.
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.3g
(15%)
Cholesterol
20mg
(7%)
Sodium
335mg
(14%)
Potassium
420mg
(9%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
19710IU
(394%)
Vitamin C
27mg
(30%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 335mg | 14% |
| Potassium | 420mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 19710IU | 394% |
| Vitamin C | 27mg | 30% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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