Name: Carrots Lyonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Europe, French
Ingredients: 1 medium onion, thinly sliced; 2 pounds fresh carrots, cut into 2-inch pieces; 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; Minced fresh parsley

When your impressive entree calls for an equally wow-worthy side dish, make these carrots Lyonnaise.

Ingredients

1 medium onion, thinly sliced

2 pounds fresh carrots, cut into 2-inch pieces

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

Minced fresh parsley

Instructions

1 Boil the carrots

2 In a Dutch oven, bring an inch of water to a boil. Add the carrots. Put on the lid and cook them until they’re crisp-tender, five to eight minutes.

3 Saute the onions

4 Meanwhile, in a large, heavy skillet—cast iron works perfectly for this—saute the sliced onions in the butter until they’re tender.

5 Build the sauce

6 Whisk in the flour, bouillon, salt and pepper until blended and smooth. Gradually add the water. Bring everything to a boil, and cook and whisk until the sauce is thickened, about two minutes.

7 Add the carrots

8 Drain the carrots from the pot of water. Stir the carrots into the onion sauce.

9 Place the carrots Lyonnaise in a dish and sprinkle the minced fresh parsley on top. Serve.