Carrots Lyonnaise is delicious. If you like cooked carrots and onions you have to give this a try. You can use any kind of carrot, sliced as you desire. I use yellow onions most of the time either sliced or chopped. Peppers are optional too! No matter which way you choose to prepare it you will love the results!
I tend to keep carrots in the fridge at all times. I love to eat them and I love their price! My mother used to make this Carrots Lyonnaise recipe without peppers and I always enjoyed them. We all did. I add sweet peppers most of the time, if I have one, but it is definitely not a necessity!
When I first started living with my husband every time we ate carrots he wanted them with melted butter and that was it. I became so sick of them I stopped even buying them. Then I started asking around and experimenting and now I make carrots all of the time!
I have listed my favorites below that we eat on a regular basis. Hopefully you will find a few you want to try!
My mother used to make this for us when we were small. Every time I make it I think of her. It’s also kinda nice after growing up eating these carrots that my family looks forward to them just as much as I did. This Carrots Lyonnaise recipe is definitely an oldie and a goodie!
Our video will be here soon for you all to see! I will definitely keep you posted!
- 2 pounds baby carrots or regular carrots, sliced
- 1 onion, medium, sliced
- 1/3 cup butter
- 2 tblsp flour
- 2 tsp chicken bouillon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tsp sugar
- 1 cup broth, chicken or vegetable
- 1 peppers,green or red, sliced (optional)
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 minutes. Onion mixture will start to look dry. Add bullion 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 you need salt. Serve immediately.