Lyonnaise Carrots
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card Q-017 (Lyonnaise Carrots), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the card contains no gluten ingredients, so nothing was converted.
Sliced carrots tossed with onions sautéed in butter and a pinch of sugar, finished with fresh parsley — the onion is what makes them Lyonnaise.
Category: SidesServes: 6Time: 25 minComplexity: 2/5
Why this complexity: Carrots and onions cook separately, then combine; No gluten conversion needed.
Ingredients
- 490 g sliced carrots (fresh or frozen)
- 15 g butter (1 tbsp)
- 110 g onion, sliced
- Pinch of ground black pepper
- 1 tsp granulated sugar
- 1/4 tsp salt
- 2 tsp chopped fresh parsley
Method
- Cook the carrots in boiling lightly salted water about 10 minutes, until just tender; drain.
- Meanwhile, melt the butter and sauté the onion with the pepper about 10 minutes, until soft and starting to colour.
- Add the sugar, salt and drained carrots to the onions and cook 5 minutes, tossing gently.
- Scatter with the parsley and serve hot, heated through to 63°C (145°F).
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